Portuguese chouriço bread Recipe | Food From Portugal (2024)

FAQs

What is Portuguese chouriço? ›

Chouriço is the most versatile Portuguese sausage and a staple petisco in the local tascas. Made with pork meat, it's similar to Spanish chorizo, but has less paprika than its neighbor to the east, and tastes a bit smokier.

For both chouriço and linguiça, you can substitute Spanish chorizo, but make sure it's the dry-cured version; Spain also makes a raw product.

Broa is a Portuguese bread made from yellow cornmeal, yeast, and a combination of wheat and rye flour. It is characterized by a thick crust on the exterior, and a tender, moist texture of the interior. Broa is also quite popular in Galicia and Brazil, where it is typically seasoned with fennel seeds.

Chourico and linguica are both smoked sausages made with lean pork and a blend of spices. Chourico is made with a beef casing which has a larger diameter. Linguica is made with a hog casing and is smaller. We make both mild and hot styles of chourico and linguica.

Made from a mixture of pork (shoulder or butt), wine, and spices including paprika, garlic, salt, and pepper, it's most often made into links, or sold as ground. Although the words sound alike, Portuguese chourico is not quite the same as other varieties of chorizo.

Bacalhau, which translates to cod in English, is Portugal's national dish, a symbol of the country's identity, and one of the most popular foods in restaurants across the country. Bacalhau is such a go-to staple in Portuguese cuisine that it even has an endearing nickname: fiel amigo, or faithful friend.

It can be eaten cold (charcuterie-style), fried, grilled and boiled, which makes it a popular ingredient in Portugal's hearty soups. The most famous: Kale soup or “Caldo Verde.”

Can you eat chorizo raw? The traditional Spanish chorizo is fermented, smoked, and cured – just slice it up and it can already be eaten and enjoyed as is! The version that Portugal has, which they call chouriço, can also be eaten raw though a popular way of preparing it is by flame-cooking slices over alcohol.

Chouriço

You can have it cold, but the best way to eat it is in the form of flame-grilled chouriço assado.

One of the finest examples of Portugal's bread tradition is the Broa de Milho, a hearty cornbread with a crispy crust and dense interior. It originates from the rural north of Portugal, where it's traditionally baked in wood-fired ovens along the Minho region.

Why is Portuguese bread so good? ›

Jean Anderson, author of ''The Food of Portugal,'' explains that this bread has such a wonderful, jaw-breaking crust and moist, chewy interior because it is baked at intense heat over coals in a brick or stone oven filled with steam, ''just like a sauna. ''

A typical Portuguese breakfast, or "pequeno almoço", is quite simple and light compared to other Western countries. It usually often consists of a bread roll (papo-seco) or toast (tosta) with butter, jam, or cheese, and a strong coffee (bica) or milky coffee (galão).

As a general rule, Alheira contains a base of pork and pork fat, Portuguese bread crumbs, olive oil and lard, garlic, salt and sweet paprika, then smoked. The most famous Alheiras of these types are produced in the city of Mirandela in Trás-os-Montes.

'Fresh' chorizo, used for cooking, may have just a few days curation. 'Semi-cured', also used for cooked, will have a week or two. 'Cured' chorizo will have up to a month's curation.

It's Spicy

(Authentic Spanish, deeply smoky and tangy chorizo is a revelation—but there's also nothing like a spicy, beautifully greasy-in-the-best-way chorizo taco.)

She also highlighted Portuguese chouriço's versatility. It can be eaten cold (charcuterie-style), fried, grilled and boiled, which makes it a popular ingredient in Portugal's hearty soups. The most famous: Kale soup or “Caldo Verde.”

Can you eat chorizo raw? The traditional Spanish chorizo is fermented, smoked, and cured – just slice it up and it can already be eaten and enjoyed as is! The version that Portugal has, which they call chouriço, can also be eaten raw though a popular way of preparing it is by flame-cooking slices over alcohol.

Chourico "is made with the same recipe as linguica but has more of a 'kick' to it. Chourico is a spicy sausage with a heartier spiced flavor and with different spices that are known to 'kick it up a notch. '"