Chouriço is Portugal’s most popular sausage. A dry sausage similar to the more popular Spanish chorizo (which may be substituted for it in recipes), chouriço is very garlicky, red-brown with paprika, and smoked.
|Pork shoulder||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||3 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose||5.0 g||2 tsp|
|Pepper||4.0 g||2 tsp|
|Sweet paprika||2.0 g||1 tsp|
|Smoked paprika (pimentón)||4.0 g||2 tsp|
|Cayenne pepper||0.5 g||1/2 tsp|
|Minced garlic||10 g||1 Tbsp|
|Red wine||15 ml||1 Tbsp|
- Cut meat into 3/8” (10 mm) pieces.
- Mix with all ingredients.
- Stuff firmly into 36 mm hog casings and tie off into 10” (25 cm) rings.
- Apply a thin cold smoke at 18º C (64º F) for 2 days.
- Dry for 30 days at 12-15º C (54-59º F), 70-75% humidity.
- Store at 12° C (54° F), 70% humidity.