Cacholeira Branca de Portalegre

Cacholeira Branca de Portalegre is a Portuguese liver sausage. The sausage is produced in the municipalities of the District of Portalegre.

Pork liver350 g0.77 lb
Offal meat: spleen, kidney, heart, meat trimmings300 g0.66 lb
Pork belly fat300 g0.66 lb
Pork blood50 g1.6 oz fl
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Paprika, sweet4.0 g2 tsp
Cumin1.0 g1/2 tsp
Garlic powder3.0 g1/2 tsp
  1. Boil meats until soft. Save stock.
  2. Scald fat in hot water for 10 minutes.
  3. Scald liver in hot water for 5 minutes.
  4. Grind meats through 1/8” (3 mm) plate.
  5. Grind liver through 1/8” (3 mm) plate.
  6. Cut fat into 1/2” (12 mm) cubes.
  7. Mix all meats, with blood and all ingredients. Add 30 ml (2 tablespoons) of meat stock if needed. Hold the mixture in refrigerator for 12-24 hours.
  8. Stuff into 42 mm hog casings. Form rings about 20” (50 cm) long.
  9. Cook in water at 80° C (176° F) for 60 minutes.Cool in cold water for 5 minutes. Dry briefly and refrigerate.
Cacholeira Branca de Portalegre carries PGI, 1997 classification.

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