Meats and Sausages
Farinheira
Portuguese flour sausage.
| Meats | Metric | US |
|---|---|---|
| Pork belly fat, or soft fat trimmings | 450 g | 0.99 lb |
| Wheat flour | 550 g | 1.21 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 12 g | 2 tsp |
| Pepper | 1.0 g | 1/2 tsp |
| Sweet paprika | 2.0 g | 1 tsp |
| Bay leaf, crushed | 1 | 1 |
| Nutmeg | 0.5 g | 1/4 tsp |
| Garlic | 7.0 g | 2 cloves |
| White wine | 60 ml | 2 oz fl |
| Water | 60 ml | 2 oz fl |
Instructions
- Grind fat through 3/8” (10 mm) plate.
- Mix with flour, spices and wine.
- Stuff into 36 mm hog casings making 12” (30 cm) horseshoe rings.
- Cold smoke with oak chips at 18° C (64° F) for 3 days.
- Cook in water at 80° C (176 °F) for 30 minutes.
- Store at 5-10° C (42-50° F).
Notes
Original Farinheira is smoked with holm oak, a large evergreen oak native to the Mediterranean region.
