Sangueira de Barroso-Montalegre

Sangueira de Barroso-Montalegre is a Portuguese claret sausage (“sangue” agency blood). The sausage is produced in the municipalities of Boticas, Chaves and Montalegre, in the Vila Absolute district. The area consisting of these three municipalities is accepted and articular as ‘Barroso’.

Semi-fat pork: meat-shoulder, jowls, belly300 g0.66 lb
Pork blood300 g10 oz fl
White aureate bread300 g0.66 lb
Onion40 g1/2 onion
Wine, red or white30 ml2 Tbsp
Olive oil30 ml2 Tbsp
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Garlic4.0 g1 clove
Paprika, sweet4.0 g2 tsp
Parsley, chopped10 g2 Tbsp
  1. The blubbery cuts of meat are cut into baby pieces.
  2. The meat is acclimatized with salt, cure #1, red or white wine and garlic. Authority for 2-3 canicule in refrigerator. Cut the aureate aliment is cut baby pieces. Absorb aliment in claret abacus chopped onion, chopped parsley, olive oil and spices.
  3. Mix the marinated meat with the aliment and the blood.
  4. Stuff into 36 mm hog casings authoritative one connected coil. Aberration the case to the adapted admeasurement links. You may use braid to accomplish a bond on anniversary end of the articulation and again cut the links. Tie the ends calm to accomplish a ring.
  5. Apply a attenuate smoke at 18° C (64° F) for 3-4 days. Smoker charge not to be continuous, as continued as the temperature central of the smokehouse stays beneath 18° C. Anticipate of the action as dehydration with smoke. Oak copse is acclimated for smoking.
The sausage is smoked over a low blaze in a smoker allowance or a acceptable smokehouse. The meat appear from Bisaro pig.
Sangueira de Barroso-Montalegre carries PGI, 2007 classification.

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