📝 About This Recipe
Transport yourself to the bustling 'feiras' of Portugal with this authentic Pão com Chouriço, a warm, crusty bread stuffed with smoky, paprika-infused sausage. This beloved snack features a rustic yeast dough that absorbs the flavorful oils released by the chouriço as it bakes in the oven. Perfectly chewy on the inside with a golden, crisp exterior, it is the ultimate comfort food that captures the essence of Portuguese hearth cooking.
🥗 Ingredients
The Dough (Massa)
- 500 grams Bread flour (Tipo 65) (high protein flour is essential for the chew)
- 300 ml Warm water (approximately 37°C or 100°F)
- 7 grams Dry active yeast (one standard packet)
- 10 grams Fine sea salt
- 1 tablespoon Extra virgin olive oil (adds silkiness to the crumb)
- 1/2 teaspoon Sugar (to help activate the yeast)
The Filling
- 250 grams Portuguese Chouriço (skin removed and sliced into thin half-moons)
- 1 teaspoon Lard or Butter (optional, for greasing the bowl)
Finishing
- 2 tablespoons All-purpose flour (for dusting the work surface)
- 1 tablespoon Water (for brushing the tops before baking)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and dry active yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, sift the bread flour and add the sea salt. Create a well in the center.
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3
Pour the yeast mixture and the olive oil into the well. Using a wooden spoon or the dough hook attachment, gradually incorporate the flour into the liquid.
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4
Knead the dough for about 10 minutes by hand (or 6-7 minutes on medium-low speed in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly grease a clean bowl with lard or olive oil. Place the dough inside, cover with a damp cloth, and leave in a warm, draft-free spot to rise for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the chouriço. Remove the casing and slice the sausage into very thin rounds or half-moons. If the chouriço is very fatty, you can lightly pan-fry it for 2 minutes to render some fat, but this is optional.
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7
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface.
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8
Divide the dough into 6 equal portions (roughly 130-140g each). Shape each portion into a small ball.
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9
Using a rolling pin or your hands, flatten each ball into a rectangle about 1/2 inch thick.
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10
Distribute the chouriço slices evenly across the center of each dough rectangle, leaving a small border at the edges.
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11
Fold the sides of the dough over the filling and pinch the seams tightly to seal. Roll it slightly to form a traditional oblong log shape.
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12
Place the rolls on a baking sheet lined with parchment paper, seam-side down. Cover and let rise for another 30 minutes.
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13
Preheat your oven to 220°C (425°F). Place a small tray of water at the bottom of the oven to create steam, which ensures a crispy crust.
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14
Lightly dust the tops of the rolls with a little flour and use a sharp knife to make 2 or 3 diagonal slashes on the top of each loaf.
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15
Bake for 25-30 minutes until the bread sounds hollow when tapped on the bottom and the crust is a deep golden brown. Serve immediately while hot!
💡 Chef's Tips
Always use authentic Portuguese Chouriço if possible; Spanish Chorizo is a different flavor profile and much smokier. For a softer crust, brush the rolls with a little melted butter immediately after taking them out of the oven. If your kitchen is cold, let the dough rise inside the oven with only the oven light turned on. Don't overstuff the bread, or the steam from the sausage might cause the seams to burst during baking. Make sure your water isn't too hot (over 45°C), or you will kill the yeast and the bread won't rise.
🍽️ Serving Suggestions
Serve hot with a bowl of traditional Caldo Verde (Portuguese kale and potato soup). Pair with a cold glass of Vinho Verde or a robust Alentejo red wine. Enjoy as a 'merenda' (afternoon snack) with a strong espresso (bica). Serve alongside a platter of Portuguese sheep's cheese (Queijo da Serra) and olives. Great for picnics; simply wrap in foil to keep them warm for longer.