Chouriça de Carne de Barroso-Montalegre
This Portuguese sausage is produced in the city of Montalegre, in the Vila Absolute district.
Chouriça de Carne de Barroso -Montalegre carries PGI, 2007 classification.
|Lean pork: shoulder, leg, loin, trimmings||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Paprika, sweet||4.0 g||2 tsp|
|Garlic||4.0 g||1 clove|
|Red or white dry wine||120 ml||1/2 cup|
- The meat is cut into baby pieces, acclimatized with salt, cure#1, garlic and wine for 5 canicule in refrigerator. Again it is drained and paprika is added.
- Stuff the admixture into 36 mm hog case and tie the ends calm basic a ring.
- Apply a attenuate algid smoke at 18° C (64° F) for 10-15 days. Smoker charge not to be continuous, for archetype the blaze can be put out at night and restarted in the morning as continued as the temperature central of the smokehouse stays beneath 18° C. The sausage is smoked with oak wood.