📝 About This Recipe
Hailing from the rugged mountains of northern Portugal, Chouriça de Vinhais is a PGI-protected masterpiece known for its deep smoky aroma and rustic texture. This traditional sausage uses the prized Bisaro pork, marinated in a 'vinha d'alhos' of local red wine, garlic, and regional paprika. It is a true labor of love that captures the soul of Portuguese charcuterie, offering a complex balance of spice, smoke, and succulent fat.
🥗 Ingredients
The Meat and Fat
- 2 kg Pork Shoulder (preferably Bisaro breed) (cut into 2cm cubes)
- 500 g Pork Belly (cut into 1cm cubes for fat distribution)
- 500 g Pork Loin (cut into 2cm cubes)
The Vinha d'Alhos (Marinade)
- 500 ml Dry Red Wine (Trás-os-Montes region preferred) (high quality, full-bodied)
- 10-12 pieces Garlic Cloves (crushed into a paste)
- 3 tablespoons Sweet Smoked Paprika (Colorau) (high quality Portuguese paprika)
- 1 tablespoon Spicy Paprika or Piri-Piri powder (adjust to heat preference)
- 60 g Coarse Sea Salt (roughly 2.5% of total meat weight)
- 4 pieces Bay Leaves (dried and torn)
Casing and Smoking
- 5-6 meters Natural Pork Intestines (cleaned and salted)
- 1/2 cup White Wine Vinegar (for cleaning the casings)
- as needed Oak or Chestnut Wood (for the traditional cold smoke)
- 1 roll Cotton String (food-grade butcher's twine)
👨🍳 Instructions
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1
Begin by hand-cutting the pork shoulder, loin, and belly. Unlike modern sausages, the Chouriça de Vinhais is defined by its chunky, rustic texture, so avoid using a meat grinder; use a sharp knife to create uniform cubes.
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2
In a large clay or stainless steel bowl, combine the crushed garlic paste, sea salt, sweet paprika, spicy paprika, and torn bay leaves. Mix these spices thoroughly into the meat by hand.
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3
Slowly pour the red wine over the seasoned meat. Massage the meat for about 10 minutes to ensure the marinade penetrates every fiber and the proteins start to bind.
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4
Cover the bowl with a clean cloth and place it in a cool, dark place (refrigerator or a cold cellar). Let the meat marinate for at least 48 to 72 hours, stirring once every 12 hours to redistribute the juices.
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5
Prepare the casings by soaking them in warm water mixed with a splash of white wine vinegar for 30 minutes. Rinse them thoroughly under cold running water, ensuring the inside of the casing is also flushed.
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6
Test the seasoning: Fry a small piece of the marinated meat in a pan. Taste it and adjust the salt or paprika in the main batch if necessary before stuffing.
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7
Using a traditional sausage stuffer or a wide funnel, slide the casing onto the nozzle. Tie a knot at the end of the casing with cotton string.
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8
Stuff the meat into the casings firmly but carefully to avoid air pockets. Do not overstuff, as the meat will expand slightly during the initial smoking phase.
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9
Tie the sausages into 'horseshoes' (the traditional Vinhais shape) by tying the two ends of a 20-25cm segment together with the cotton string.
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10
Use a sterilized needle to prick any visible air bubbles in the sausages. This prevents the casing from bursting and ensures even curing.
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11
Hang the sausages on wooden poles in a smokehouse or a controlled environment. They should not touch each other.
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12
Start a cold smoke using oak or chestnut wood. The temperature should remain low (below 30°C/85°F). Smoke the sausages intermittently for 10 to 15 days until they achieve a deep reddish-brown color and a firm texture.
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13
Once the smoking process is complete, allow the chouriça to air-cure in a cool, dry place for another 5-7 days to develop its full flavor profile.
💡 Chef's Tips
Always use high-quality, cold pork fat; if the fat gets too warm during handling, it will smear and ruin the texture. For the most authentic flavor, use a regional Portuguese wine like a Douro or Trás-os-Montes red. If you don't have a smokehouse, you can use a dedicated electric smoker set to the lowest possible 'cold smoke' setting. Ensure your salt measurements are precise, as salt is the primary preservative in this traditional curing process. Store the finished sausages in a cool, dry place or vacuum-seal them to preserve their moisture levels for longer periods.
🍽️ Serving Suggestions
Serve sliced thin at room temperature as part of a traditional 'Tábua de Enchidos' (charcuterie board) with regional rye bread. Slice and lightly sauté in a clay pot with a splash of brandy, then ignite for a 'Chouriço Assado' presentation. Incorporate thick chunks into a 'Cozido à Portuguesa' or a 'Feijoada Transmontana' for incredible depth of flavor. Pair with a bold, tannic red wine from the Douro Valley to complement the smokiness. Serve alongside local Queijo da Serra or a firm goat cheese for a perfect flavor contrast.