Farinheira Portuguese Flour Sausage
Farinheira is an extraordinary Portuguese sausage that contains mainly wheat flour and pork fat instead of meat, flavored with paprika, garlic and white wine. Like Alheira, it was originally developed by Jewish converts to avoid non-kosher pork meat. Its creamy, almost pâté-like texture and spicy aroma make it a unique delicacy that is smoked and then served poached or fried.
Ingredients(for 1 kg)
Instructions
Making the paste
30 min + coolingMelt the lard in the white wine and stir in garlic, paprika and salt. Slowly work in the flour with constant stirring until a thick, smooth paste forms. Allow the mixture to cool to room temperature.
Stuffing
20 minFill the cooled mixture into pork casings (36-40 mm), being careful not to stuff too tightly as the mixture expands during heating. Twist into 15 cm sausages and tie the ends firmly.
Smoking
4-5 hoursCarefully set the smoker to 75-90 °C, using oak and beech wood chips. Hang the Farinheiras and smoke for 4-5 hours at a low, constant temperature until the casing is golden yellow and an internal temperature of 70-72 °C is reached.
Cooling and Storage
1-2 hoursHang the smoked Farinheiras in a cool place and allow to cool completely. They can be stored in the refrigerator for up to 2 weeks or frozen. To serve, poach in water or fry in a pan.
Pro Tip
Farinheira is very sensitive to high temperatures as the flour makes the mixture prone to bursting. Smoke slowly at low temperature and regularly check the condition of the casing.
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