Portuguese chouriço Chorizo








a variety of portuguese chouriços



other portuguese enchidos


portuguese chouriço made (at least) pork, fat, wine, paprika, garlic, , salt. stuffed natural or artificial casings , dried on smoke. many different varieties differ in color, shape, seasoning, , taste. many dishes of portuguese cuisine , brazilian cuisine make use of chouriço – cozido à portuguesa , feijoada 2 of them.


a popular way prepare chouriço partially sliced , flame-cooked on alcohol @ table (chouriço à bombeiro). special glazed earthenware dishes lattice top used purpose.


in johannesburg, south africa, high influx of portuguese immigrants in 1960s portugal , mozambique tended settle in suburb called la rochelle (little portugal) , though of them have either returned portugal or moved on more affluent suburbs in city, restaurants in area, well supported annual lusitoland fundraiser festival, have chouriço centrepiece of many items on menus.


in heavily portuguese counties in rhode island , southeastern massachusetts, chouriço served little neck clams , white beans. chouriço sandwiches on grinder rolls, sautéed green peppers , onions, commonly available @ local delis , convenience stores. stuffed quahogs (also known stuffies), rhode island specialty, include chouriço.


in portugal, blood chouriço (chouriço de sangue) similar black pudding made, amongst many other types of enchidos, such alheira, linguiça, morcela, farinheira, chouriço de vinho, chouriço de ossos, chourição, cacholeira, paia, paio, paiola, paiote, , tripa enfarinhada.








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