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Recipes with portuguese chouriço

6 recipes that use portuguese chouriço, with photos, step-by-step instructions and cook times. The quickest, Bola de Lamego, takes 85 minutes. It is most often cooked with bay leaves, onion and carrot.

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Arroz de sarrabulho

Ponte de Lima, the old market town on the river Lima, is the capital of sarrabulho, and on market Mondays its restaurants serve this dark, soupy rice from enormous pots. This contains pork (pork shoulder, belly and chouriço) and cooked pig's blood. Several meats are simmered together for a rich broth, then shredded and cooked with rice, cumin and blood until it turns deep brown and creamy. It is usually served next to rojões, with lemon to cut the richness. Chef's tip: add the blood at the very end and stir constantly, so it thickens the rice smoothly instead of forming lumps.

150 minPortugueseRice & Grains
by KrazyBadal 0 views

Rancho à minhota

Rancho was the food of farmhands at harvest time around Viana do Castelo: one huge pot of chickpeas, beef, pork, chicken and chouriço, with cabbage, potatoes and short macaroni cooked in the broth to stretch it further. It is now a winter favourite in family restaurants, eaten from deep plates with plenty of the cooking liquid. This contains pork (pork belly and chouriço). Chef's tip: add the pasta only ten minutes before serving and keep the stew loose, as the macaroni soaks up broth fast.

180 minPortugueseMeat
by KrazyBadal 0 views

Arroz de pato à moda de Braga

In Braga, duck rice is moister than the crisp-topped versions elsewhere: the rice is cooked in a deep duck broth, layered with shredded meat and slices of chouriço, then given a short spell in a hot oven so the top just colours. It is a festive dish for christenings, weddings and Sunday lunches. This contains pork (chouriço and smoked bacon). Chef's tip: make the broth the day before and chill it, so you can lift off the duck fat and use a spoonful of it to fry the onion.

160 minPortugueseRice & Grains
by KrazyBadal 0 views

Tripas à moda do Porto

People from Porto are still nicknamed tripeiros, tripe-eaters, after the city's story of giving its best meat to the fleet that sailed for Ceuta in 1415 and keeping only the offal. Tripas is the dish of that legend and is served in the city's tascas, especially on Thursdays and during the São João festival. This contains pork (bacon, chouriço and optional pig's trotter). Tripe, chicken and cured meats simmer slowly with white beans, carrot and cumin into a sticky, rich stew poured over white rice. Chef's tip: buy cleaned, part-cooked honeycomb tripe and still simmer it until it is completely soft.

220 minPortugueseMeatGluten free
by KrazyBadal 0 views

Bola de Lamego

Lamego, the cathedral town above the Douro, is famous for its cured hams, and its bola is a bread baked with them inside: a soft, slightly rich yeasted dough layered with presunto, chouriço, salpicão and often chicken or veal. It is taken on picnics, to the pilgrimage of Nossa Senhora dos Remédios in September, and sold by the slice in local cafés. This contains pork (presunto and chouriço). Chef's tip: let the bola cool for an hour before slicing; the juices from the meats settle into the crumb.

85 minPortugueseBreads & Parathas
by KrazyBadal 0 views

Feijoada à transmontana

In Trás-os-Montes the cold months were the months of the fumeiro, the smoking of sausages, and this bean stew was where those sausages ended up. Unlike the Brazilian black-bean feijoada, the transmontana version uses red or white beans, with pig's ear and trotter for body, chouriço and salpicão for smoke, and carrots and cabbage cooked in at the end. It is served for Sunday lunch in Chaves and Bragança with plain rice. This contains pork (ear, trotter, belly and smoked sausages). Chef's tip: cook the beans separately in their own water first, so the cured meats do not stop them softening.

210 minPortugueseMeatGluten free
by KrazyBadal 0 views

Goes well with portuguese chouriço