Portuguese Chorizo (Chouriço)

Name: Portugiesische Chorizo (Chouriço)
Total time: 14 d
Ingredients: 800 g Schweinenacken (durchwachsen); 200 g Rückenspeck; 26 g Nitritpökelsalz (0,5 % NaNO2); 15 g Geräucherter Paprika (Pimentón); 6 g Knoblauch (gepresst); 50 ml Trockener Rotwein; 3 g Oregano (getrocknet); 2 g Dextrose

MarinadePorkFermentingMedium14-21 days18-22 °C (cold smoke)Oak + Chestnut

Portuguese Chouriço differs from the Spanish version through a higher proportion of wine marination and milder paprika. The sausage is traditionally lightly smoked and air-dried until firm slicing consistency is reached. The characteristic flavor comes from the interplay of paprika, wine, and garlic.

Ingredients(for 1 kg)

Pork neck (marbled)800 g

Back fat200 g

Curing salt (0.5 % NaNO2)26 g

Smoked paprika (Pimentón)15 g

Garlic (pressed)6 g

Dry red wine50 ml

Dried oregano3 g

Dextrose2 g

Instructions

Marinating

24-48 hours

Cut meat into 2-3 cm cubes. Mix all spices, curing salt, garlic, and red wine, then fully submerge the meat in the marinade. Marinate covered in the refrigerator at 3-4 °C.

Grinding & Filling

1-2 hours

Drain marinated meat and fat well, grind through a 5 mm plate. Knead mixture thoroughly and fill into pork casings (32-36 mm) without air bubbles. Twist into 20-25 cm sausages.

Smoking & Drying

14-21 days

Allow sausages to dry for 48 hours at 15-18 °C first. Then cold smoke daily for 2-3 hours (max. 22 °C) using oak/chestnut. From day 5 onwards, only dry at 12-15 °C and 70-78 % humidity until 25-30 % weight loss is achieved.

Pro Tip

Use authentic smoked paprika (Pimentón de La Vera) – it gives the Chouriço its unmistakable depth of flavor even without intensive smoking.

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