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.

MaterialsMetricUS
Pork meat-head meat, hearts, kidneys, meat trimmings500 g1.10 lb
Pork belly, fat trimmings300 g0.66 lb
Bell peppers, fresh80 g3.0 oz
White wine60 ml2 oz fl
Water60 ml2 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Cure #12.5 g1/2 tsp
Paprika, sweet4.0 g2 tsp
Pepper paste50 g2 oz
Garlic, minced7.0 g2 cloves
Cumin or caraway seeds2.0 g1 tsp
Instructions
  1. 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.
  2. Make alkali by bond salt, cure #1, spices, baptize and wine.
  3. Chop the meat and fat into 3/8” (10 mm) cubes.
  4. Marinate the meat and fat in alkali for 3 canicule in refrigerator or at
  5. Mix pepper adhesive with marinated meat.
  6. Stuff durably into 36 mm hog casings. Tie the ends calm to anatomy a loop.
  7. 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.
  8. Store at 12° C (54° F), 70% humidity.

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