Chouriça de Carne de Barroso-Montalegre
This Portuguese sausage is produced in the municipality of Montalegre, in the Vila Real district.
Chouriça de Carne de Barroso -Montalegre carries PGI, 2007 classification.
|Lean pork: shoulder, leg, loin, trimmings||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Paprika, sweet||4.0 g||2 tsp|
|Garlic||4.0 g||1 clove|
|Red or white dry wine||120 ml||1/2 cup|
- The meat is cut into small pieces, seasoned with salt, cure#1, garlic and wine for 5 days in refrigerator. Then it is drained and paprika is added.
- Stuff the mixture into 36 mm hog casing and tie the ends together forming a ring.
- Apply a thin cold smoke at 18° C (64° F) for 10-15 days. Smoking need not to be continuous, for example the fire can be put out at night and restarted in the morning as long as the temperature inside of the smokehouse stays below 18° C. The sausage is smoked with oak wood.