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Portuguese chouriço

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Chorizo is a term encompassing several types of pork sausage originating from the Iberian Peninsula.

Portuguese chouriço is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. There are many different varieties, changing in color, shape, seasoning and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chouriço - cozido à portuguesa and feijoada are just two of them.

A popular way to prepare chouriço is partially sliced and flame cooked over alcohol at the table. Special glazed earthenware dishes with a lattice top are used for this purpose.

In Portugal there is also a blood chouriço (chouriço de sangue) very similar to the Black Pudding, amongst many other types of Enchidos, such as Alheira, Linguiça, Morcela, Farinheira, Chouriço de Vinho, Chouriço de ossos, Cacholeira, Paia, Paio, Paiola, Paiote, Salpicão and Tripa enfarinhada.

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