📝 About This Recipe
A cornerstone of Portuguese gastronomy, Chouriço de Carne is a robust, smoke-cured sausage that captures the rustic essence of the Alentejo region. This recipe yields a deeply aromatic link characterized by high-quality pork shoulder, a heavy hand of garlic, and the signature smoky warmth of 'massa de pimentão'. Whether sliced into a caldo verde or flambéed in a clay pig, this sausage is the ultimate expression of Portuguese culinary heritage.
🥗 Ingredients
The Meat Base
- 2 kg Pork shoulder (Boston Butt) (cut into 1-2cm cubes by hand)
- 500 g Pork back fat (Toucinho) (diced into small 0.5cm cubes)
The Marinade (Vinha d'Alhos)
- 500 ml Dry red wine (use a full-bodied Portuguese wine like Douro or Alentejo)
- 10-12 pieces Garlic cloves (crushed into a fine paste)
- 4 tablespoons Massa de Pimentão (Red bell pepper paste) (available in Portuguese markets)
- 3 tablespoons Sweet smoked paprika (Pimentão Doce) (for deep color and flavor)
- 45 g Kosher salt (adjust based on the saltiness of the pepper paste)
- 4 pieces Dried bay leaves (crumbled finely)
- 1 teaspoon Piri-piri powder or flakes (optional, for a spicy kick)
- 1 teaspoon Ground white pepper
- 100 ml Cold water (to help emulsify the marinade)
Casings and Hardware
- 3-4 meters Natural hog casings (thoroughly rinsed and soaked)
- 1 roll Cotton butcher's twine
👨🍳 Instructions
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1
Hand-cut the pork shoulder into small cubes (about 1.5cm). Do not use a grinder if you want the authentic 'chouriço de carne' texture; the irregular chunks are traditional.
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2
Dice the pork back fat into even smaller cubes (0.5cm). This fat is essential for moisture and the characteristic white marbled look of the sliced sausage.
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3
In a large non-reactive bowl (glass or stainless steel), combine the garlic paste, salt, paprika, massa de pimentão, white pepper, piri-piri, and crumbled bay leaves.
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4
Slowly whisk in the red wine and water until you have a smooth, dark red marinade.
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5
Add the meat and fat to the marinade. Use your hands to massage the liquid into the meat for at least 5 minutes until the meat begins to feel slightly tacky.
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6
Cover the bowl tightly with plastic wrap and refrigerate for 48 hours. This 'vinha d'alhos' stage is crucial for the flavor to penetrate the center of the meat chunks.
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7
Rinse the hog casings under cold water, running water through the inside to ensure there are no holes and to remove excess salt.
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8
Using a sausage stuffer or a wide funnel, slide the casing onto the tube. Stuff the meat mixture into the casings, ensuring they are packed firmly but not so tight that they burst.
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9
Tie the ends of the sausage with butcher's twine. Traditionally, chouriço is tied into a 'U' shape by tying both ends together.
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10
Use a sterilized needle or toothpick to prick any visible air bubbles in the casing. This prevents the sausage from bursting during cooking or drying.
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11
Hang the sausages in a cool, dry place (or a smoker). For an authentic taste, smoke them over holm oak or grapevine wood at a low temperature (below 30°C/85°F) for 4-6 hours.
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12
After smoking, allow the sausages to hang and air-cure in a cool, ventilated area for 5 to 7 days until they feel firm to the touch and have lost about 30% of their weight.
💡 Chef's Tips
Use high-quality dry red wine; if you wouldn't drink it, don't put it in your chouriço. Hand-chopping the meat is tedious but provides the superior rustic texture found in artisanal Portuguese shops. Ensure the meat stays very cold during the stuffing process to prevent the fat from melting and becoming greasy. If you don't have a smoker, you can add a teaspoon of liquid smoke to the marinade, though air-drying will take longer and the flavor will be less complex. Always cook a small 'test patty' of the marinated meat in a skillet before stuffing to check the seasoning levels.
🍽️ Serving Suggestions
Serve 'Chouriço Assado' by placing the link on a clay 'Canoa' dish, dousing it in Aguardente (or high-proof brandy), and lighting it on fire until charred. Slice thinly and add to a traditional Caldo Verde soup for a smoky depth of flavor. Pair with a robust Alentejo red wine or a cold Sagres beer. Serve alongside crusty Pão de Mafra and a wedge of Queijo da Serra for a perfect petisco platter. Dice and sauté with kale and white beans for a quick, hearty Portuguese-style stew.