Meats and Sausages
Chouriça de Sangue de Melgaço
Chouriça de sangue de Melgaço is a blood sausage produced in the municipality of Melgaço in Portugal. It has a sweet, mildly acidic, slightly spicy taste. The taste of the onion predominates while smoking provide intense flavor.
| Materials | Metric | US |
|---|---|---|
| Pork trimmings | 200 g | 0.44 lb |
| Back fat or fat trimmings | 150 g | 0.33 lb |
| Blood | 350 g | 0.77 lb |
| Onions | 150 g | 0.33 lb |
| Rye flour | 30 g | 1 oz |
| Red wine | 240 ml | 1 cup |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 4.0 g | 2 tsp |
| Bay leaf | 1 leaf |
Instructions
- Cut meat and fat into 1” (25 mm) pieces.
- Finely dice the onions.
- Dissolve the chopped onions and all ingredients (except the blood and the flour) in red wine and season the meat. Place for up to 3 days in refrigerator stirring the mixture daily.
- Mix the mixture with the blood and flour.
- Stuff firmly into 36 mm hog casings and tie the ends together to make a loop about 1’ (30 cm) long.
- Apply a thin cold smoke at 18º C (64º F) for 15 days using oak wood. Smoking need not to be continuous as long as the temperature inside of the smokehouse stays below 18° C.
Notes
Chouriça de Sangue de Melgaço carries PGI, 2015 Classification.
