Farinheira de Estremoz e Borba
Farinheira de Estremoz e Borba is a Portuguese semi-dry sausage produced in the municipalities of Borba; Estremoz; Vila Viçosa and Alandroal. The sausage is made from Alentejano pigs and only beef casings are allowed. Athough Farinheira de Estremoz e Borba resembles any meat sausage, its taste is not meaty; it’s tangy and somewhat sweet. The texture is somewhat doughy due to the large amount of flour the sausage contains. The sausage is usually roasted, grilled or used in general cooking.
Farinheira de Estremoz e Borba carries PGI, 2004 classification.
|Pork soft fat: pork belly, jowls, fat trimmings||400 g||0.88 lb|
|Wheat flour||600 g||1.32 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Cure #1||2.0 g||1/3 tsp|
|Pepper||2.0 g||1 tsp|
|Red pepper paste*||30 g||2 Tbsp|
|Paprika||2.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Ginger||0.5 g||1/4 tsp|
|Garlic, minced||8.0 g||2 cloves|
|White wine||30 ml||2 Tbsp|
|Water||240 ml||1 cup|
- * Red pepper paste. Cut bell peppers lengthwise into halves. Discard stems and seeds. Get a suitable pan and sprinkle salt on the bottom. Place peppers on salt, then cover them with more salt. Repeat the procedure creating a multilayer combination with salt being the top layer. Hold for 8 days. Rinse with water, pat dry with paper towel and grind through 1/8” (3 mm) plate or emulsify in food processor.
- Made marinade by mixing salt, cure #1 and spices with wine.
- Chop fat into 1/4 (6 mm) or smaller pieces.
- Mix fat with marinade and hold for 3 days at 10 °C (50° F) or lower or in refrigerator.
- Mix marinated fat, red pepper paste flour and water. Add more water if needed.
- Mix all together adding flour and water. Add more water if needed.
- Stuff into beef casings, tie the ends together making 6” (15 cm) long loops.
- Smoke for 10 days at 30-40° C (86-104° F) with oak wood.
- Store at 12° C (54° F), 70% humidity or in refrigerator.
3 red bell peppers
24 g (4 tsp) salt
2 cloves of garlic
1 fl oz (30 ml=2 Tbsp) olive oil Cut peppers into quarters. Remove the stems and seeds. Remove the white pulp from the inside of the peppers.
Place peppers in a jar and sprinkle them with salt. Shake the jar. Leave uncovered for 24 hours at room temperature. Rinse the peppers and pat them dry with paper towel.
Spread peppers on a pan and bake them for 20 minutes until the skins are charred and dark.Remove the tray and let the peppers cool. Remove the skins from the peppers, they come off easily.
Using mixer blend the peppers with 2 garlic cloves adding gradually olive oil. The mixture should reach the consistency of a fine creamy paste.