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, trimmings1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Sugar3.0 g1/2 tsp
Pepper2.0 g1 tsp
Paprika, sweet4.0 g2 tsp
Garlic4.0 g1 clove
Red or white dry wine120 ml1/2 cup
  1. 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.
  2. Stuff the mixture into 36 mm hog casing and tie the ends together forming a ring.
  3. 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.
  4. Refrigerate.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages