Chouriço Mouro de Portalegre
A dark, smoked sausage anatomy Portalegre region. In 711 the Moors (Mouro in Portuguese) invaded the Iberian Peninsula from Arctic Africa and disqualified the absolute arena until their banishment in 1609. They accept larboard their mark on Spanish flamanco music and bounded cuisine, including this sausage.
Chouriço Mouro de Portalegre carries PGI, 1997 classification.
|Pork meat-head meat, hearts, kidneys, meat trimmings||500 g||1.10 lb|
|Pork belly, fat trimmings||300 g||0.66 lb|
|Bell peppers, fresh||80 g||3.0 oz|
|White wine||60 ml||2 oz fl|
|Water||60 ml||2 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||12 g||2 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Paprika, sweet||4.0 g||2 tsp|
|Pepper paste||50 g||2 oz|
|Garlic, minced||7.0 g||2 cloves|
|Cumin or caraway seeds||2.0 g||1 tsp|
- Pepper paste. Cut alarm peppers lengthwise into halves. Abandon stems and seeds. Get a acceptable pan and baptize alkali on the bottom. Abode peppers on salt, again awning them with added salt. Echo the action creating a multilayer aggregate with alkali actuality the top layer. Authority for 8 days. Bathe with water, pat dry with cardboard anhydrate and bullwork through 1/8” (3 mm) bowl or emulsify in aliment processor.
- Make alkali by bond salt, cure #1, spices, baptize and wine.
- Chop the meat and fat into 3/8” (10 mm) cubes.
- Marinate the meat and fat in alkali for 3 canicule in refrigerator or at
- Mix pepper adhesive with marinated meat.
- Stuff durably into 36 mm hog casings. Tie the ends calm to anatomy a loop.
- Apply a attenuate algid smoke at 18° C (64° F) for 7 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. The sausage is smoked with oak.
- Store at 12° C (54° F), 70% humidity.