Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Pork liver | 350 g | 0.77 lb |
| Offal meat: spleen, kidney, heart, meat trimmings | 300 g | 0.66 lb |
| Pork belly fat | 300 g | 0.66 lb |
| Pork blood | 50 g | 1.6 oz fl |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika, sweet | 4.0 g | 2 tsp |
| Cumin | 1.0 g | 1/2 tsp |
| Garlic powder | 3.0 g | 1/2 tsp |
Instructions
- Boil meats until soft. Save stock.
- Scald fat in hot water for 10 minutes.
- Scald liver in hot water for 5 minutes.
- Grind meats through 1/8” (3 mm) plate.
- Grind liver through 1/8” (3 mm) plate.
- Cut fat into 1/2” (12 mm) cubes.
- 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.
- Stuff into 42 mm hog casings. Form rings about 20” (50 cm) long.
- Cook in water at 80° C (176° F) for 60 minutes.Cool in cold water for 5 minutes. Dry briefly and refrigerate.
Notes
Cacholeira Branca de Portalegre carries PGI, 1997 classification.
