📝 About This Recipe
Farinheira is one of Portugal's most iconic 'enchidos,' historically created by Jewish communities as a clever alternative to pork sausages to avoid persecution, though modern versions embrace high-quality pork fat for depth. This unique sausage features a blend of wheat flour, warm spices, and wine, resulting in a creamy texture and a smoky, savory flavor profile that is unlike any other charcuterie. It is a staple in the traditional Cozido à Portuguesa or simply fried with eggs, offering a true taste of Portuguese heritage in every bite.
🥗 Ingredients
The Flavor Base
- 500 grams High-quality pork back fat (very finely chopped or minced)
- 6 pieces Garlic cloves (mashed into a fine paste)
- 3 tablespoons Massa de Pimentão (Portuguese pepper paste) (store-bought or homemade)
- 250 ml Dry white wine (preferably a Portuguese Vinho Verde or acidic white)
- 2 tablespoons Sweet paprika (for color and warmth)
- 1 tablespoon Smoked paprika (Pimentón) (to enhance the smoky aroma)
- 1.5 tablespoons Fine sea salt (adjust to taste)
- 1 teaspoon Ground white pepper (for a subtle heat)
The Binding and Texture
- 800 grams Wheat flour (Type 65) (sifted to avoid lumps)
- 1 liter Boiling water (must be scalding hot)
- 2 tablespoons Extra virgin olive oil (for a smooth dough)
The Casing
- 4 meters Narrow pork intestines (cleaned and soaked in water with lemon and vinegar)
- 1 roll Cotton kitchen twine (for tying the ends)
👨🍳 Instructions
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1
Prepare the casings by rinsing them thoroughly under cold running water, ensuring the inside is clean. Soak them in a bowl of water with lemon slices and a splash of vinegar for at least 30 minutes to remove any odors.
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2
In a large heavy-bottomed pot, combine the finely chopped pork fat, garlic paste, Massa de Pimentão, sweet paprika, smoked paprika, salt, white pepper, and white wine.
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3
Pour the 1 liter of boiling water into the pot with the flavor base. Bring the entire mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the fat begins to render and the spices are well distributed.
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4
Reduce the heat to low. Begin adding the sifted flour gradually, whisking or stirring constantly with a sturdy wooden spoon. This is a physical task; you want to avoid lumps at all costs.
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5
Continue cooking the mixture on low heat, stirring vigorously until the dough (massa) starts to pull away from the sides of the pot and forms a heavy, cohesive ball. Add the olive oil at the end to give the dough a slight sheen.
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6
Remove the pot from the heat and let the dough cool until it is safe to handle but still warm. If it gets too cold, it will be difficult to pipe into the casings.
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7
Fit a sausage stuffer or a large funnel with the prepared casing. Knot the end of the casing with cotton twine. Slowly feed the warm flour-fat dough into the casing.
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8
Stuff the sausages loosely. Unlike meat sausages, Farinheira expands when cooked, so if you pack them too tight, they will burst. Aim for a soft, pliable feel.
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9
Tie the sausages into 'horseshoe' shapes, typically about 20-25cm in length, using the kitchen twine to secure the ends together.
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10
Use a sterilized needle to prick any visible air bubbles in the sausages. This is crucial to prevent bursting during the curing or cooking process.
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11
Bring a large pot of water to a simmer (not a boil). Dip the sausages into the water for just 30 seconds to 'scald' the casing, then remove immediately.
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12
Hang the sausages in a cool, dry, and well-ventilated place. Traditionally, they are smoked over holm oak wood for 2-3 days, but you can let them air-dry for 4-5 days if a smoker is unavailable.
💡 Chef's Tips
Never overstuff the casings; the flour mixture needs room to expand when you eventually cook the sausage. If you don't have a smoker, add a teaspoon of liquid smoke to the water for a shortcut to that traditional flavor. Always use high-quality lard or back fat; the fat is what carries the flavor of the spices and wine. When pricking the sausages, be thorough—air pockets are the enemy of a shelf-stable enchido. Store the finished sausages in the refrigerator for up to 2 weeks or freeze them for longer preservation.
🍽️ Serving Suggestions
Ovos com Farinheira: Sauté pieces of the sausage until the fat renders, then scramble with eggs and parsley. Cozido à Portuguesa: Boil the sausage alongside meats, cabbage, and potatoes for a traditional feast. Grilled Farinheira: Prick the skin and grill over charcoal until crispy, served with thick slices of Alentejo bread. Pair with a robust, tannic red wine from the Douro or Alentejo regions to cut through the richness of the fat. Serve as a petisco (tapas) by frying thin slices and drizzling with a touch of honey for a sweet-savory contrast.