Authentic Portuguese Chouriço: A Homemade Sausage Recipe

Ingredients

5 pounds of pork shoulder, diced into 1-inch cubes
1/4 cup of non-iodized salt
6 cloves of garlic, minced
2 tablespoons of sweet paprika
1 teaspoon of hot paprika
1 teaspoon of freshly ground black pepper
1/2 cup of red wine
2 tablespoons of white wine vinegar
Sausage casings

Steps and instructions

Place the diced pork in a large bowl.
Add the non-iodized salt, minced garlic, sweet and hot paprika, and freshly ground black pepper to the pork. Mix thoroughly to ensure the pork is well coated with the seasonings.
Pour the red wine and white wine vinegar over the seasoned pork. Mix again to distribute the liquids evenly.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 48 hours to marinate.
After the marination period, stuff the seasoned pork into sausage casings. Be sure not to overstuff the casings.
Tie off the ends of the sausages securely.
Hang the sausages in a cool, dry place to cure for 2 to 3 weeks.
After the curing period, the chouriço is ready to be cooked or stored in the refrigerator.

Tools for making

Large bowl - A large bowl is needed to mix and marinate the pork.
Sausage casings - Sausage casings are required to stuff the seasoned pork and create the chouriço sausages.
Sausage stuffer - A sausage stuffer is used to fill the casings with the seasoned pork mixture.
Butcher's twine - Butcher's twine is used to securely tie off the ends of the sausages.
Plastic wrap or lid - Plastic wrap or a lid is needed to cover the bowl during the marination process.
Refrigerator - A refrigerator is necessary to refrigerate the marinating pork and to store the cured chouriço.
Cool, dry place - A cool, dry place is required to hang and cure the chouriço sausages for 2 to 3 weeks.

Recipe variations

Replace pork shoulder with chicken or turkey for a poultry variation.
Add smoked paprika for a smoky flavor.
Experiment with different spices such as cayenne pepper, cumin, or oregano to customize the flavor profile.
Include diced onions or bell peppers for added texture and flavor.
Try using lamb or beef instead of pork for a different taste.
For a spicier version, increase the amount of hot paprika or add chili flakes.
Mix in grated cheese, such as cheddar or Parmesan, to give the chouriço a cheesy twist.
Replace the sausage casings with phyllo dough or puff pastry to create a chouriço-filled pastry.
Make a vegetarian version by using tofu or tempeh as a substitute for the pork and adding a variety of vegetables and spices.

Recipe overview

This is a traditional Portuguese recipe for homemade Chouriço, a type of cured pork sausage renowned for its rich flavors and spicy kick. The process of making Chouriço involves marinating pork in a variety of seasonings, including garlic, paprika, and red wine, then stuffing it into sausage casings. The sausages are then left to cure for several weeks, concentrating the flavors and preserving the meat. The end result is a flavorful sausage that can be enjoyed on its own, grilled, or used as a flavor enhancer in numerous dishes. Patience is key with this recipe, but the resulting Chouriço is well worth the wait.

Common questions

How long should I marinate the pork? - The pork should be marinated for at least 48 hours to allow the flavors to penetrate the meat.
How long should I cure the sausages? - The sausages should be hung to cure for 2 to 3 weeks in a cool, dry place.
Can I use a different type of meat? - While pork shoulder is traditionally used for chouriço, you can experiment with other cuts of pork or even combine it with other meats if desired.
Can I adjust the level of spiciness? - Yes, you can adjust the spiciness by increasing or decreasing the amount of hot paprika used in the recipe.
Can I substitute the red wine with something else? - If you prefer not to use red wine, you can substitute it with an equal amount of a dry white wine or even water.
How should I store the cured chouriço? - Once cured, the chouriço can be stored in the refrigerator. Wrap it tightly in plastic wrap or store it in an airtight container.

Serving dishes and utensils

Cutting board - A sturdy cutting surface to prepare the ingredients.
Chef's knife - A sharp knife for dicing the pork and mincing the garlic.
Mixing bowl - A large bowl to mix the seasonings with the pork.
Measuring cups and spoons - To accurately measure the salt, paprika, black pepper, red wine, and vinegar.
Sausage stuffer - A tool to stuff the seasoned pork into sausage casings.
Sausage casings - Natural or synthetic casings to encase the chouriço mixture.
Butcher's twine - To secure the ends of the sausages.
Refrigerator - To marinate and store the chouriço during the curing process.

Origin stories

Chouriço, the fiery sausage that prides itself as Portugal's culinary superstar, carries a history as rich as its flavor. It dates back to the times of Roman domination, when preserving food was of high importance. The Romans introduced the technique of stuffing minced meat into animal intestines, thereby giving birth to a delectable variety of sausages across their empire. The chouriço was Portugal's take on this technique. The magic of chouriço lies in its maturation process, where it is left to bask in the smoky aroma of burning wood for several days, making each bite a rendezvous with history itself. And so it is, that an ancient Roman practice continues to bring warmth to the Portuguese table, one spicy slice at a time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.