Linguíça do Baixo Alentejo
Linguíça do Baixo Alentejo also known as Chouriço de carne do Baixo Alentejo is a Portuguese dry sausage produced in the district of Faro. Linguíça do Baixo Alentejo is produced from Alentejo pigs.
Linguíça do Baixo Alentejo carries PGI, 1997 classification.
|Lean pork - shoulder, leg , loin, lean trimmings||700 g||1.54 lb|
|Fat pork - belly, back fat, fat trimmings||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Sugar||5.0 g||1 tsp|
|Red pepper paste*||30 g||2 Tbsp|
|Cloves, ground||0.5 g||1/4 tsp|
|Cumin||2.0 g||1 tsp|
|Garlic, minced||7.0 g||2 cloves|
|White wine||60 ml||2 oz fl|
|Water||60 ml||2 oz fl|
- * Pepper paste. Cut bell peppers lengthwise into halves. Discard stems and seeds. Get a suitable pan and sprinkle salt on the bottom. Place peppers on salt, then cover them with more salt. Repeat the procedure creating a multilayer combination with salt being the top layer. Hold for 8 days. Rinse with water, pat dry with paper towel and grind through 1/8” (3 mm) plate or emulsify in food processor.
- Made marinade by mixing salt, cure #1, sugar and spices with wine and water.
- Chop meat and fat into 3/8” (10 mm) pieces.
- Mix meat and fat with marinade and hold for 2 days at 10 °C (50° F) or lower (refrigerator). Drain. Mix marinated meat and red pepper paste together.
- Stuff into 36 mm hog casings, tie the ends together making 12” (30 cm) long loops.
- Using oak wood apply a thin smoke at 18° C (64° F) for 7 days. Smoking need not to be continuous, as long as the temperature inside of the smokehouse stays below 18° C. Think of the process as drying with smoke. Due to seasonal variations in temperature, the sausage is smoked for 3-4 days in the summer and 5-6 days in the winter.
- Dry at 12-15° C (54-59° F), 75-80% humidity for 10 days.
- Store at 12° C (54° F), 70% humidity.
24 g (4 tsp) salt
2 cloves of garlic
1 fl oz (30 ml=2 Tbsp) olive oil Cut peppers into quarters. Remove the stems and seeds. Remove the white pulp from the inside of the peppers.
Place peppers in a jar and sprinkle them with salt. Shake the jar. Leave uncovered for 24 hours at room temperature. Rinse the peppers and pat them dry with paper towel.
Spread peppers on a pan and bake them for 20 minutes until the skins are charred and dark.Remove the tray and let the peppers cool. Remove the skins from the peppers, they come off easily.
Using mixer blend the peppers with 2 garlic cloves adding gradually olive oil. The mixture should reach the consistency of a fine creamy paste. Place the paste in a jar and store in refrigerator. Use it as topping for hot dogs or any grilled sausage.