Chouriço is a Portuguese sausage, somewhat like Spanish Chorizo, made with pork shoulder, black pepper, salt, garlic and paprika. Chouriço uses less paprika, more garlic and black pepper than the Spanish version, as well as red wine instead of sherry. The meat may be chopped or ground. Pieces of fat are deliberately included in the…
Portuguese Food
Linguiça
Linguiça is a Portuguese sausage made from pork that is narrower and milder than Chouriço. It comes in either in long rope form, loaf form or as small sausages (the long rope is traditional.) It is cooked and smoked, but needs further cooking. It gives off a lot of yellow grease when cooked, which provides…
Madeira Wine
Madeira wine is heated in tanks, then aged in wood casks. The lightest Madeira is called “sercial”, the medium one is called “verdelho”, and the strongest and sweetest one is called “boal.” Literature & Lore The name comes from Madeira Island, which is off the Portuguese coast.
Morcela
Morcela is a Portuguese blood sausage made from beef blood, pork fat, onions, garlic, and spices. It is formed into a ring.
Nun’s Tummies
Nuns Tummies Portuguese are egg puddings. They are made from sugar, water, egg yolk and cinnamon. The sugar is carmelized, and water added to it to make a syrup. Some recipes add almonds to the syrup. The syrup is taken off the heat, allowed to cool, the egg yolk and beaten egg white are folded…
Portuguese Custard Tarts
Portuguese Custard Tarts © Denzil Green Portuguese Custard Tarts are flaky-pastry tarts with a baked custard filling. They are relatively small, and can be eaten in three to four bites. The custard goes inside crisp, flaky pastry shells, made from a pastry called “massa folhada.” Some versions make the custard softer, others stiffer. The custard…
São Jorge Cheese
São Jorge Cheese is firm but supple, with small holes inside the cheese. The cheese is a pale gold colour, with a natural rind that is a deeper gold colour. It has a peppery, grassy aroma and taste.