Growing up in Southern New England I am no stranger to Portuguese sausages. When I lived in Hawaii Portuguese sausage was pretty common and I took it for granted that these sausage were everywhere. As I found out living in other parts of the country this is not the case. I have introduced some of my employees to linguica during some shift pachangas and it was well received. I finally stumbled across a recipe for Portuguese chourico on the net and decided to give it a try. This is a very versatile sausage and is used for just about everything; pizza topping, spaghetti sauce, on a bun, sliced with eggs etc. in the Rhode Island Southeastern Massachussets area.
This is my first posting and I hope that I can successfully post the pics. If this doesn't work someone will have to spoon feed me through the process.
Here is a pic of the cured, uncooked chourico.
A few links of chourico on the pit with a coil of Italian sausage. (for my sons 17th birthday)
The finished product
Sliced view.
I'm very happy with the first attempt. It tastes the way I remember it and I will only be implementing minor tweeks to the recipe the next time.
This is my first posting and I hope that I can successfully post the pics. If this doesn't work someone will have to spoon feed me through the process.
Here is a pic of the cured, uncooked chourico.
A few links of chourico on the pit with a coil of Italian sausage. (for my sons 17th birthday)
The finished product
Sliced view.
I'm very happy with the first attempt. It tastes the way I remember it and I will only be implementing minor tweeks to the recipe the next time.
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