How To Make Portuguese Chourico/Linguica how it relates to Vindaloo and vinha d'alhos, homemade.

[@Steven-pu8ws]

Que maravilha

[@littleredhousehome]

E mesmo

[@dedemuniz-anunciandoapalavrade]

Parabéns pelo seu trabalho maravilhoso

[@littleredhousehome]

Muinto Obrigado

[@kb1cki]

Like the electric powered sausage stuffer way to go

[@littleredhousehome]

Thank you, it is a lot easier with that machine but not as much fun as it is with a bunch of friends and a few funnels.

[@albertinafernandes2440]

Where do you get the casings? Please do reply. Thank you

[@littleredhousehome]

Your local supermarket should carry them, just ask the butcher.

[@LizaLeitao-im9mm]

Thank you for this video! Loved the history section. I've tried to make my own chouriço here in South Africa. I think I've mastered the taste but not the texture. I smoked the chouriço for about 3 hours as recommended by other Portuguese KZbinrs but Portuguese people who tasted it, said it still needs curing. Could you possibly provide me with information as to how and for how long I should cure it for both smoked and non-smoked versions.

[@littleredhousehome]

So curing times for smoked depends a lot on the weather, the wood used and the smoke house. We use dried grape vines we pick around the property, we have a small smoke house (had a tree fell on it) and we smoke on very low temperature for day, and leave it in there overnight with the fire off to get more smoke. But it really depends on your wood, and the smoker. Also keep in mind that even in Portugal there are many different regions and different results and tastes. For me, the meat should be dry but soft and red, not hard and dark. It should be easy to slice very very thin without having to work at it. So however much time it takes, for the interior to be dry but not hard, still a little moist but not wet, the red color comes from the paprika, and the heat from the PiriPiri. If you take your sausage and push on it, it should feel like a well done steak, but not like a cucumber. Chourico is a very personal thing. Make it yours and the way you like it. If you like it, then it is perfect. I hope that helps. Cheers

[@glentanner4770]

Here in the central valley of California, there's a large population of Portuguese people, and I grew up eating linguica ,it's very delicious .

[@littleredhousehome]

Thank you. Next time I will do a better job. I will make a decent amount and get the color darker. I have a fun video coming about fresh cheese. I hope you like that one also. Cheers Paul

[@acaciomadeira5147]

YA wrong piri piri came from central or south america they brought it to africa and thailand and india. But could have came to portugal from spanish and traded with portuguese