Posted on Sunday, April 2, 2017 in
Pork Recipes
Traditional Homemade Chouriço Recipe
This is a delicious and traditional homemade chouriço recipe, a taste of Portugal in every savory, smoked bite, enjoy.
| Preparation time | n/a |
| Cooking Time | n/a |
| Ready In | 10 h 55 min |
| Level of Difficulty | Moderate |
| Servings | 24 |
Nutrition Facts (Per Serving)
| Calories | 561 |
| Fat | 24g |
| Carbs | 3g |
| Protein | 66g |
Ingredients
16 lbs of trimmed and cubed pork butt1/2 cup of garlic cloves, cut in half1/2 cup of salt1 and 1/2 liters of red wine, more if needed100 grams of mild paprika10 grams of black pepper10 grams of ground red hot pepper4 bay leaves40 feet of natural hog casings (if a smaller size, about 32 feet if a bigger size casing)
Get Portuguese ingredients 
Preparation
- Start by trimming most of the fat off the pork.
- Cut the pork into cubes, about 2 inches in diameter.
- Place all the cubed pork, seasonings, and wine in a large basin (try not to break down the bay leaves, as they will have to be removed before filling the casings).
- Mix everything together, making sure all the seasoning is evenly distributed throughout the pork.
- Cover well with a plastic bag and place the meat in the fridge (mix every 12 hours for 2 days).
- At every mixing, cook a small bit of the pork to taste if any more seasoning is needed (remember, when smoking, the pork will lose a lot of flavor).
- On filling day, rinse each casing a few times and check for holes or defects.
- Using butcher's twine, tie off one end of the casing.
- Remove all the garlic cloves and bay leaves before filling.
- Place the open end of the casing onto the funnel. While holding the casing onto the funnel, begin to fill it with the pork, slowly working the meat to the end of the casing (use a safety pin to pop any air pockets). Once filled, tie the other end.
- Hang the filled sausages on a stick or similar without touching, place them in the smoker, and start your fire.
- Be careful that the flames do not reach the sausages (remember, low heat for a long period of time).
- Keep an eye on the fire for flare-ups or if the fire goes out.
- Smoke the sausages from about 4 to 8 hours if needed.
- When the sausages are done, place them indoors and let them dry.
Place some sort of gate in front of the pit opening, so if the fire goes out, animals won't come and eat all the hard work you have just put into it.
Adapted from a: homemadeinterest.com Recipe
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