Chouriço de Abóbora de Barroso-Montalegre

A very original Portuguese pork-pumpkin dry sausage from Barroso-Montalegre, a small area on the northern border with Spain, west of Bragança and northwest of Braga.
Chouriço de Abóbora de Barroso-Montalegre carries PGI, 2007 classification.

Pork, semi-fat700 g1.54 lb
Pumpkin (or squash)*200 g0.44 lb
Wine, red or white100 ml3.33 oz fl
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #22.5 g1/2 tsp
Sugar3.0 g1/2 tsp
Paprika, sweet2.0 g1 tsp
Chili powder2.0 g1 tsp
Garlic, minced7.0 g2 cloves
Bay leaf, crushed1 leaf
Cinnamon1.0 g1/2 tsp
Ginger1.0 g1/2 tsp
  1. Cut the meat and fat into small pieces and marinate with salt, cure #1, bay leaf, garlic and wine for up to 5 days. Stir daily.
  2. Scrape the flesh of the squash (or pumpkin), discard the seeds. Wrap around with a cloth (or cheese cloth), place in a colander, add some weight on top and let it drain for 2 days.
  3. Mix meat, squash, paprika, chili, cinnamon and ginger together.
  4. Stuff into 60 mm hog casing. The casing is tied shut with two simple knots at each end, using a single piece of cotton twine, giving the sausage a horseshoe shape.
  5. Apply a thin cold smoke at 18° C (64° F) for 30 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. Think of the process as drying with smoke. The sausage is smoked with oak.
  6. Dry at 12-15° C (54-59° F), 75% humidity for 7 days.
  7. Store at 12° C (54° F), 70% humidity.
* Both squash and pumpkin belong to the same family (the cucurbitaceae). A pumpkin is a type of squash.

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