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, trimmings1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Sugar3.0 g1/2 tsp
Pepper2.0 g1 tsp
Paprika, sweet4.0 g2 tsp
Garlic4.0 g1 clove
Red or white dry wine120 ml1/2 cup
  1. 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.
  2. Stuff the admixture into 36 mm hog case and tie the ends calm basic a ring.
  3. 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.
  4. Refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages