📝 About This Recipe
Hailing from the rustic plains of the Alentejo region, Cacholeira is a jewel of Portuguese charcuterie that celebrates the 'nose-to-tail' tradition. This rich, aromatic blood-and-liver sausage is seasoned with the iconic masssa de pimentão (red pepper paste) and warm spices, offering a velvety texture and a complex, savory depth. It is a true testament to the heritage of the 'matança do porco' (traditional pig slaughter), delivering a taste of rural Portugal that is both bold and comforting.
🥗 Ingredients
The Meat and Offal
- 500 grams Pork Liver (cleaned and cut into small 1cm cubes)
- 300 grams Pork Fat (Hard back fat) (finely diced)
- 200 grams Pork Spleen and Kidney (optional, finely chopped for authentic depth)
- 250 ml Fresh Pork Blood (strained and mixed with a splash of vinegar to prevent clotting)
The Marinade and Seasoning
- 4 tablespoons Massa de Pimentão (Red Pepper Paste) (fermented Portuguese style if available)
- 6 pieces Garlic Cloves (mashed into a paste with salt)
- 150 ml Dry White Wine (preferably a bold Alentejo wine)
- 1 tablespoon Sweet Paprika
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Cloves (provides the signature aromatic note)
- 1.5 tablespoons Coarse Sea Salt (adjust based on the saltiness of the pepper paste)
- 1 teaspoon Black Pepper (freshly cracked)
Casing and Poaching
- 2-3 meters Wide Pork Intestines (cleaned and soaked in lemon water)
- 3 pieces Bay Leaves (for the poaching water)
- 1 teaspoon Whole Peppercorns (for the poaching water)
👨🍳 Instructions
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1
Prepare the meat by dicing the liver, fat, and optional offal into small, uniform cubes. Consistency is key for a good 'cut' in the finished sausage.
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2
In a large ceramic or glass bowl, combine the meats with the garlic paste, massa de pimentão, paprika, cumin, cloves, salt, and pepper. Mix thoroughly by hand.
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3
Pour in the white wine and mix again. Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to penetrate the proteins.
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4
After marinating, remove the mixture from the fridge and stir in the strained pork blood. The mixture should be thick and dark red.
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5
Prepare the casings by rinsing them inside and out with warm water and a squeeze of lemon to ensure they are perfectly clean and pliable.
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6
Using a sausage stuffer or a funnel, gently fill the casings with the meat and blood mixture. Do not pack them too tightly, as the contents will expand during cooking.
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7
Tie the ends with kitchen twine to form individual links of about 15-20cm in length. You can tie them into a traditional 'U' shape (herradura).
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8
Prick the casings carefully with a fine needle in several places to prevent them from bursting when heated.
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9
Bring a large pot of water to a very gentle simmer (not a rolling boil). Add the bay leaves and peppercorns.
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10
Lower the sausages into the water. Poach them at a sub-simmer (around 80°C/175°F) for 45 to 60 minutes. If they float, they are likely done; the interior should feel firm.
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11
Remove the sausages carefully and plunge them into a bowl of ice water for a minute to stop the cooking and set the color.
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12
Hang the sausages in a cool, dry place for 24 hours to dry the skin, or store them in the refrigerator if you plan to eat them immediately.
💡 Chef's Tips
Always use a needle to prick the skins before poaching; air bubbles are the enemy of a perfect enchido. Maintain the water temperature below a boil; boiling will cause the blood to grain and the casing to split. If you cannot find fresh pork blood, some specialty butchers sell frozen blood—just ensure it is fully thawed and strained. For an extra layer of flavor, you can lightly smoke the sausages over holm oak wood for 2-3 hours after poaching. Adjust the amount of cloves carefully; they should provide a background warmth without overpowering the liver.
🍽️ Serving Suggestions
Serve the Cacholeira boiled or grilled, sliced thickly alongside crusty Alentejo bread. Pair with a bold, tannic red wine from the Borba or Reguengos regions of Portugal. Accompany with 'Migas à Alentejana' (bread crumbs with pork) for a truly traditional feast. Serve as part of a 'Cozido à Portuguesa' (traditional boiled dinner) to add richness to the broth. Slice cold and serve as an 'aperitivo' with olives and local sheep's cheese.