Smoked Portuguese Chourizo Recipe
Ingredients
6 Large pork butt roasts
1 Bottle of red wine (1.8 litre size)
6 Complete garlic heads, all crushed up
1 Cup salt
2 Jars of Portuguese pepper paste (1 hot & 1 mild – B.M. Brand)
3 Cups of paprika
Several drops of liquid smoke flavouring (optional)
1-2 packages of casings well rinsed out
Preparation
Chop buts very small, about the size of a fingernail. Lots of work, but well worth it. It usually takes two of us about 5 hours.
Mix all other ingredients and let marinate in the fridge for two days.
Stuff sausages.
Smoke in Bradley smoker with 4-5 Hickory pucks, oven temperature set to 70°C (160°F). Continue smoking for a total of 4-5 hours, depending on the size of your sausages. Make sure that the internal temperature of the sausages when cooked is 71°C (160°F), that is what makes the sausage ready and safe to eat.
Hickory
Wood
The strong and sweet flavor of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.
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