Chouriço
Chouriço is a traditional sausage that's usually made with pork, fat, and spices such as paprika, garlic, red wine, salt, and black pepper. The meat mixture is packed into natural casings, and the sausage is then slowly dried over smoke.
Chouriço has considerably less paprika and more garlic and black pepper than its Spanish counterpart, chorizo. There are many varieties of chouriço in Portugal, and it's usually sliced halfway through and cooked over flames in an earthenware dish – a method that's called chouriço à bombeiro.
The sausages can also be flambéed with aguardiente. Chouriço is an important part of many Portuguese dishes such as feijoada, cozido à Portuguesa, and the popular caldo verde soup.
Types of Chouriço
Part of
Maniçoba
A specialty dish from the Brazilian regions of Pará and Bahia, maniçoba is a part of the feijoada family of Brazilian dishes. In addition ... Read more
Cachupa
This slow-cooked corn (hominy) and bean stew is made with vegetables (plantains, sweet potatoes, squash, and yams), meat (marinated pork, chorizo sausages, or tuna), and ... Read more
Cachupinha
Cachupinha is a simple and easy version of Cape Verde's national dish, cachupa. It's usually made with a combination of hominy, squash, fava beans, tomatoes, chouriç... Read more
Caldo verde
Caldo verde is a popular soup from Portugal, consumed by most Portuguese families at home, but it is also served in some upscale restaurants. It is usually made with a ... Read more
Best Chouriço
Mestre Henriques
Casa do Porco Preto
