If you are a fan of Portuguese cuisine you are probably familiar with the high quality cured sausages produced in most of Portugal. These sausage recipes have greatly influence cuisines around the world particularly Southern European, African cuisine influence by colonization and Brazilian cuisine. During my years as a culinary instructor I had the opportunity to work side-by-side with various chefs from Southern Portugal, Azores and Lisbon. The most valuable piece of knowledge I received from these great cooking professionals was the understanding of how easy it is to produce high quality sausages at home.
After living in Mexico for several years my seasonings and understanding on the flavoring of chorizos started to change and adapt to absorb local flavors and ingredients. In all honesty I have come to appreciate the Mexican chorizo far above its European cousins because of its simplicity. My basic recipe requires some equipment inclusive of sausage filler. For this task I secured the commercial Kitchenaid attachment. My chorizo recipe is as follows:
2 pounds of pork
2 teaspoons of Aleppo peppers (dried and crushed)
1 teaspoon of salt
1 envelope of Goya seasoning with achiote and cilantro
1 teaspoon of black pepper ground
½ teaspoon of Mexican oregano
½ teaspoon of finely ground high quality cumin
¼ teaspoon of ground cloves
¼ cup white vinegar
1 tablespoon of grape seed oil
2 teaspoons of water
Using a high-power food processor or meat grinder mix all the ingredients together until ground but not into soft dough, some texture most remain as part of the sausage experience. Allow for the mixture to sit for 1 hour and fill the natural or synthetic casings. You can also store the chorizo in sealed containers and use it as a cooking condiment. In is important that your meat contains some fat for best flavor.
2.5 pounds of pork with some fat
1 tablespoon of fresh minced garlic strong variety
1 tablespoon of sea salt crushed finely
2 tablespoons of Hungarian paprika
1 teaspoon of freshly ground white pepper, not too fine
1 teaspoon of marjoram
¾ teaspoon brown sugar
½ teaspoon of mixed color pepper
½ teaspoon of Italian red pepper crushed
2 tablespoons of apple cider vinegar
1 tablespoon of extra light olive oil
Mix all the ingredients in the food processor. Allow for the paste to sit overnight in the fridge. Fill the casings and smoke at 250 degrees for 24 hours
These two recipes will add a Portuguese flair to your cooking without breaking the bank. Linguica is a fantastic base for sandwiches and can be paired with a variety of sauces and breads.
While I do not recommend smoking chorizo it can be done when preserving and curing the meat matters. To do it make sure that the meat has sufficient fat content and adjust your seasoning by reducing the salt slightly.
Florecita Jones loves to cook and works as part of a team of Spanish tutors online. She often shares latin and European recipes collected in her many travels.