Chouriço Portuguese Paprika Sausage

Name: Chouriço portugiesische Paprikawurst
Total time: 6 h
Ingredients: 25 g Geräuchertes Paprikapulver scharf; 15 g Geräuchertes Paprikapulver mild; 10 g Knoblauch fein gehackt; 22 g Nitritpökelsalz; 80 ml Rotwein trocken; 3 g Oregano getrocknet; 5 g Schwarzer Pfeffer gemahlen

Curing MixPorkHot SmokingHard6-8 hrs smoking + 2-4 weeks curing68-72 °C70-80 °COak + Chestnut

Chouriço is the iconic Portuguese paprika sausage that gets its distinctive deep red character from the combination of smoked paprika, garlic, and red wine. It is traditionally cold smoked and then air dried, with the smoking process giving it an intense flavor. In Portugal it is eaten raw, fried, or as an ingredient in stews such as Caldo Verde.

Ingredients(for 1 kg)

Hot smoked paprika powder25 g

Mild smoked paprika powder15 g

Garlic finely chopped10 g

Curing salt (nitrite)22 g

Dry red wine80 ml

Dried oregano3 g

Ground black pepper5 g

Instructions

Marinating

24-48 hours

Mix the coarsely ground pork with all spices and red wine. Cover and marinate in the refrigerator for 24-48 hours, kneading occasionally.

Stuffing and Drying

4-6 hours

Fill the meat mixture into pork casings (32-36 mm) and twist into sausages 20-25 cm long. Allow the sausages to dry in the air at room temperature for 4-6 hours until the surface is slightly dry.

Smoking

6-8 hours

Set the smoker to 70-80 °C and use oak and chestnut wood chips. Smoke the sausages for 6-8 hours until an internal temperature of 68-72 °C is reached and the casing has taken on a deep reddish-brown color.

Maturing

2-4 weeks

Hang the smoked sausages in a cool (10-15 °C), well-ventilated place and allow to mature for 2-4 weeks until they have developed a firm texture and intense flavor.

Pro Tip

Smoked paprika (Pimentón de la Vera) is essential for the authentic flavor. After smoking, allow the sausages to mature in a cool, well-ventilated place for 2-4 weeks.

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