Chouriça de Carne de Vinhais

Chouriça de Carne de Vinhais, also known as Linguiça de Vinhais is produced in the area of Vinhais in Portugal.
Chouriça de Carne de Vinhais carries PGI, 1998 classification.

MaterialsMetricUS
Pork - loin, neck, butt, belly1000 g2.2 lb
Ingredients per 1000g (1 kg) of materials
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Sugar3.0 g1/2 tsp
Paprika4.0 g2 tsp
Bay leaf, crushed1 leaf
Garlic7.0 g2 cloves
Red or white dry wine60 ml2 oz fl
Water60 ml2 oz fl
Instructions
  1. Cut meat into 1” (25 mm) cubes.
  2. Make a marinade by mixing all ingredients with wine and water.
  3. Mix meat with marinade and place for 12 hours in refrigerator. Drain.
  4. Stuff firmly into 32 mm hog casings. Make a ring by tying both ends together.
  5. Hold for 1-2 hours at room temperature.
  6. Apply a thin cold smoke at 18° C (64° F) for 14 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, chestnut or a mixture of both.
  7. Dry at 12-15° C (54-59° F), 75% humidity for 21 days.
  8. Store at 12° C (54° F), 70% humidity.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs