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.

Pork trimmings200 g0.44 lb
Back fat or fat trimmings150 g0.33 lb
Blood350 g0.77 lb
Onions150 g0.33 lb
Rye flour30 g1 oz
Red wine240 ml1 cup
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper4.0 g2 tsp
Bay leaf1 leaf
  1. Cut meat and fat into 1” (25 mm) pieces.
  2. Finely dice the onions.
  3. 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.
  4. Mix the mixture with the blood and flour.
  5. Stuff firmly into 36 mm hog casings and tie the ends together to make a loop about 1’ (30 cm) long.
  6. 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.
Chouriça de Sangue de Melgaço carries PGI, 2015 Classification.

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