Chouriço Vinho de Alho
For the Filling
■ 900g|2lb chilled pork shoulder, minced
■ 150g|5oz chilled touchino, or smoked bacon, minced
■ 2 bay leaf, finely chopped
■ 2 garlic clove, or 1 teaspoon of garlic granules
■ 1 teaspoon of salt
■ 1/2 teaspoon of pepper
■ 1 teaspoon of mild paprika
■ 1/2 teaspoon of turmeric
■ 1 teaspoon of hot paprika
■ 1 tablespoon of Chinese rice wine
■ 2.5m|8ft sausage casing
■ "Prague Powder #2" or "Morton Tender Quick" for air drying or smoking sausage (optional)
■ equipment: sausage stuffer attachment, funnel or disposable pastry bag.
1. Pre-chill a mixing bowl in the refrigerator. Chop the bay leaves and garlic finely or use a mini blender.
2. Put the minced pork in the mixing bowl with the chopped bacon and mix through.
3. Add all the spices, bay leaf, garlic and Chinese wine to the pork and bacon, mix very well to distribute the spices evenly. Cover and refrigerate for up to 24 hours.
4. Soak the sausage casing for 1/2 an hour to soften and de-salt, run water from the faucet through the casing, change the water and soak a little longer. Or proceed as manufacturer's directions.
5. Cut the casing into approximate 50cm|1.5ft lengths and tie a knot in one end. Fit the open end of a sausage casing over a stuffer attachment up to the knot in the casing, load the machine with 1/4 of the meat mixture and return the remaining mixture to the refrigerator. Fill the casing leaving approximately 5cm|2" of empty casing to tie off.
6. Smooth out any bumps or gaps in the filling for uniformity, divide into links by compressing casing and then twisting the links alternately clockwise and anti-clockwise, tie off the casing end.
7. Refrigerate sausages uncovered, and continue to fill casings until all the mixture is used up. Rest in the refrigerator for 1/2 an hour before cooking.
8. Prick a few holes in the sausages before grilling to an internal temperature of 72˚C|160˚F.
Macao Wine and Garlic Sausage
Prep: 60m | Cook: 15m | Yield: 18-20 Pcs |
Translated and adapted from the recipe by Maria Celestina de Mello e Senna, Gastronomia Macaense - Receitas da Celestina 2, Projecto Memória Macaense
Sausages spiced with garlic, paprika, turmeric and Chinese rice wine
Traditionally these sausage were pierced with holes and air dried in the sun or smoked without any curing salt.
For safety when air drying or smoking use a curing agent accordance with the manufacturer's instructions.