You must have heard of Chourico, traditional Portuguese sausage, that are very tasty and quite hard to reach type food because of the long term preparing process. Preparing Chourico sausages is tough but if you have learned it once, you can prepare thousands of varieties.
Today I’m sharing with you the recipes for chourico including the traditional process of preparing Chourico. In the traditional way, they take a long time to prepare.
Also, with the sausages, you can prepare heavenly delicious recipes that I have written below. Learn the recipes and start preparing restaurant-like dishes at home.
Portuguese Chourico and Peppers Recipe:
This traditional dish is like the staple food of every home party or special occasion. It tastes great and very juicy while you are using the Portuguese clam boil recipe in the crockpot.
I have been watching this recipe since my childhood. M<y mother could make it so deliciously using old technique. Thanks to the crockpot for making it possible to prepare it likewise without any trouble. Here is the written recipe.
Ingredients we Need:
- 2 pounds of Chourico sausage, removed casings and finely crumbled
- 1 cup of green bell pepper, seeded and finely chopped
- 1 cup of red bell pepper, seeded and finely chopped
- 1/2 cup of sweet onion, peeled and finely chopped
- 1 (6 ounces) can of tomato paste
- 1 cup of red wine
- 1 cup of water
- 2 tablespoons of crushed garlic
- Kosher salt to taste
- Pinch of freshly ground black pepper.
Directions Step by Step:
Step 1: Bring out a crockpot and place 1 cup of chopped green pepper, 1 cup of red bell pepper, 1/2 cup of sweet onion and 1 can of tomato paste at the bottom of the crockpot. Stir with a wooden spoon to make the layer even.
Step 2: Season the Chourico sausage with kosher salt and freshly ground black pepper.
Step 3: Place the seasoned sausages in the crockpot.
Step 4: Pour 1 cup of red wine, 1 cup of water, and 2 tablespoons of crushed garlic.
Step 5: Stir with the wooden spoon finely. Covering the crockpot, set the timer for 8 hours on low.
Step 6: After 8 hours, uncover the crockpot and stir. You will notice a fine aroma but there is still enough liquid. To get rid of the extra liquid, cook for another 2 hours.
Step 7: When the liquid is completely evaporated, transfer the dish to the serving bowl.
The fine color of peppers and sausage makes your mouth watering just by its look and so do the taste. Serve this traditional Portuguese chourico peppers with rice, Portuguese rolls, dirty rice, etc. or as chourico stuffing.
Portuguese Sausage Chourico Recipe:
Without shortcuts, the traditional way of preparing sausage chourico from chourico recipes is quite tough and takes almost 2 days.
But the traditional way of preparing with everyone involved in the family is so exciting. let’s see the recipe.
Ingredients we Need:
- 64 lbs of trimmed and cubed pork butt
- 2 cups of garlic cloves, cut in halved or diced
- 1/2 cup of salt
- 6 L of white wine
- 400 g of mild paprika
- 30 g of freshly ground black pepper
- 30 g of ground red hot pepper
- 10 bay leaves
- 40-50 castings
How to Make Portuguese Chourico Step by Step:
Step 1: First of all, trim the fat off the pork. Then cut pork into cubic sizes in about 2-inches.
Step 2: In a large basin-bowl, place the pork pieces with black pepper, salt, garlic cloves, red hot pepper, paprika, garlic cloves, and wine. Stir finely to mix up the ingredients into wine.
Step 3: Add the bay leaves. Don’t break them cause, they will be removed afterward.
Step 4: Mixing the ingredients together finely, cover the bowl with plastic. Place the bowl in the fridge, mixing them every 12 hours for 2 days.
Step 5: At each mixing, cook pork pieces to taste, if there is any need for more seasoning. Also, while smoking, they will lose flavors, so seasoning is the only option left.
Step 6: When it’s time to filling, you need to rinse every casting a few times whether there are any defects or not. Then tie one end with baking twine.
Step 7: Discard the garlic cloves and bay leaves before you set the filling.
Step 8: Fill the casting with pork cubes. Then tie the other end when done.
Step 9: Now place the filled sausages onto the stick. Don’t touch them while placing them in the smoker.
Step 10: Set the fire on low flame. Let the sausages cook for 24 hours. check out from time to time whether the fire flare-ups or goes out.
Step 11: After one day of whole cooking one side, flip and let cook for additional 24 hours. This part is super tricky. You need to know and check whether there is any moisture left inside.
Well, smoking each side for 24 hours is considered a minimum. They make take more time to prepare. While preparing, always suggest with an experienced cook about the outlook of sausages.
Step 12: When the sausages are done, place them at room temperature to let cook and dry.
When you will have them, the taste will make you forget about all the efforts. They taste super delicious and takes the chourico on a whole new level.
As Chourico is not healthy food, don’t go searching for a healthier way of preparing it. That will only ruin the taste. The second recipe explained above the tastiest recipe of Chourico sausages, and the first one is another heavenly dish made of the famous sausages. Learn both and experience the fabulous journey of cooking.