We’re going to show you how to make Chouriço, a Portuguese smoked sausage, in the traditional Portuguese style from stuffing the sausage, through the smoking and drying process.

A bunch of Portuguese sausage hanging on a rack drying


 

This is every Portuguese-American’s favorite time of year. It’s matança time! Soon, we will all be enjoying Chouriço, a smoked Portuguese sausage that is a staple in Portuguese cuisine. I am first generation Portuguese-American, and to keep our culture alive, my parents have continued certain traditions here in America.

My favorite is making homemade Chouriço the old-fashioned way. Years ago, we would have a matança (the slaughtering of a pig) in the colder months, but as my parents got older, they switched to buying the pork from a butcher. They still spend days making a huge batch of sausage and smoking it in their own backyard smoker, and it’s always a big event!

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Table of contents

A pile of dried Portuguese sausage on a table.

What Is Chouriço?

Chouriço, a traditional Portuguese sausage, reigns as a beloved culinary staple in Portugal and its island regions of Madeira and Azores. The popularity of this delectable pork sausage has also spread to countries with Portuguese influences, such as Brazil.

Unlike common sausages, Chouriço flaunts a distinct smoky flavor spiked with garlic and paprika, offering an unmistakable taste experience.

This flavorful Portuguese delight is derived from the finely shredded Boston butt or pork shoulder. Quality variants avoid fillers for authenticity in favor of leaner meat content.

As for preparation methods, an array of options exists; chouriço can be smoked to perfection and then served cold or cooked using various methods including frying, grilling, or boiling.

This versatility bolsters its significance across Portuguese cuisine staples like calde verde, a traditional soup that highlights the rich flavors inherent in chouriço.

Difference Between Portuguese, Spanish, and Mexican Chourico/Chorizo

Portuguese chouriço, Spanish chorizo, and Mexican chorizo, while sharing similarities, exhibit distinct differences in flavor, texture, and culinary uses.

  • Portuguese chouriço is known for its smoky and spicy flavor, often used in stews and rice dishes, and can be either smoked or cured.
  • Spanish chorizo, on the other hand, is characterized by its deep, smoky flavor from smoked paprika and is typically cured or semi-cured, making it suitable for eating as is or cooking.
  • In contrast, Mexican chorizo is usually fresh and requires cooking, offering a crumbly texture and a spicy, tangy flavor due to the use of chili peppers and vinegar, making it a popular ingredient in tacos, breakfast dishes, and salsas.

How to Pronounce Chouriço

Mastering the pronunciation of chouriço merely requires familiarity and practice. The correct Portuguese articulation sounds like “sho-ree-so”. It’s a swift, fluid word without hard pauses between syllables.

Try not to linger on any single part of it too long; let your mouth glide easily from one sound to the next.

One common pitfall among non-native speakers is saying chouriço as “chore-ee-so” or “chor-ee-tho.” This leads to confusion and could even have you ending up with a dish you did not desire at all! So, make sure you’re saying it right: “sho-ree-so.”

It’s also important to note that regional accents in Portugal can slightly influence pronunciation. Even in other Portuguese-speaking countries like Brazil or Angola, there might be slight differences in how they pronounce chouriço.

Ingredients You’ll Need

Making your own chouriço is very labor-intensive and time-consuming so typically you only do it once per year. Therefore this recipe makes a huge batch of sausage so we have it to use all year long, and we can share it with friends and family.

You can scale down the recipe as needed but I’m going to share the full recipe just the way we make it.

  • Pork butt – you can substitute with pork shoulder if needed.
  • Garlic cloves – Use fresh garlic cloves and cut each one in half. You’ll remove these from the meat before you begin adding it to the casings.
  • Salt – I recommend kosher salt for this since it sticks to the meat the best.
  • White wine – Any inexpensive white wine will do
  • Paprika – We always use McCormick paprika
  • Black pepper
  • Cayenne pepper – this is what gives the chourico it’s signature spicy flavor.
  • Bay leaves – Use whole bay leaves and try to keep them whole while the meat marinates. You’ll remove these before adding the meat to the casings.
  • Casings – Sausage or hot dog casings are required to create the chourico. You can order them online or speaker to your local butcher to find the right ones for you.

Instructions for Making Homemade Chouriço

These are step-by-step instructions for making homemade chouriço in a traditional outdoor smoker. You’ll have to adjust the instructions to match whatever kind of smoker you are using.

Making the sausage

A series of photos showing the process of preparing meat for Portuguese sausage

Step 1 – Prep the pork. Start by trimming most of the fat off the pork. You want about 80% meat and 20% fat. Also remove any sinew or gristle from the meat.

Cut the pork into 1-inch diameter cubes.

Step 2 – Season the meat. Place all the cubed pork, garlic cloves, salt, wine, paprika, black pepper, cayenne pepper, and bay leaves in a large basin. Mix everything together making sure all the seasoning is evenly throughout the pork. Try not to break down the bay leaves because they will have to be removed before filling casings.

Step 3- Marinate. Cover the basin with plastic wrap to seal and place the meat in the refrigerator. Every 12 hours remove the meat from the refrigerator and mix well. You’ll do this for 2 days.

Step 4 – Taste test. To test your seasoning level at every mixing, cook a handful of pork in a skillet and taste it. If more seasoning is needed you can add it to the uncooked meat mixture. Remember when smoking, the pork will lose a lot of flavor. I highly recommend over seasoning.

A container of sausage casings on a red surface to make Portuguese sausage

Step 5 – Prepare Casings. After the meat has marinated for 2 days it is time to fill the casings. Prepare the casings by rinsing each of them a few times. Check for holes or defects. Using baking twine, tie off one end of each casing.

Step 6 – Prepare meat mixture. Prepare the meat mixture by removing all the garlic cloves and bay leaves.

A man is preparing Portuguese sausage in a pan.

Step 7 – Fill casings. Place a 1-1.5 inch funnel into the open end of each of the sausage casings. While holding the casing on the end of the funnel begin to fill the casing with the pork mixture. Slowly work the meat to the end of the casing so it is tightly filled.

A person is putting a needle into a sausage.

Step 8 – Remove excess air. You don’t want any excess air in the sausage casing. To remove it use a safety pin or needle to gently pop any air pockets. Continue to press the sauasge mixture down into the casing to fill up the space. Pro Tip: tie a long colorful string to the needle so it doesn’t get lost in the process.

A person is putting a Portuguese sausage into a ring.

Step 9 – Close casings. When each casing is filled use butcher’s twine to tightly tie off the open end of the casing.

A bowl of sausages in a white bowl.

This is a family affair, the more the merrier! It takes all day to fill the casings, so invite all your tia’s and tio’s (aunts and uncles) over.

A brick fireplace smoking Portuguese sausage

Smoking the Sausage

Once all of the sausages are made it’s time to smoke them. Every Portuguese family I know has one of these big brick ovens in their backyard. If you know someone who is Portuguese and you’ve always wondered what it was now you know, it’s to smoke sausages! Please note these instructions are for the large, brick smoker that we use. You’ll have to adjust the instructions to match whatever kind of smoker you are using.

Two men putting Portuguese sausage into a brick fireplace.

Step 1 – Place in smoker. The chourico is gently hung on a wooden pole (we use an old broom stick). They can be pretty close together but they shouldn’t be touching. The pole is e hung close to the top of the smoker so the sausage won’t burn or get smoked too fast.

Step 2 – Start smoking. Build your fire and begin smoking the sausages. Be careful that the flames do not reach the sausage. Remember, low heat and lots of smoke for a long period of time. Keep an eye on the fire for flare ups and make sure the fire does not go out.

Portuguese sausage are being smoked in smoker outside

Step 3 – Continue smoking. After 24 hours, let the fire go out, flip the sausages. Then start the smoking process over again. At this point when you flip them, you will need to determine if you are halfway done or if it will take longer than an additional 24 hours. This is tricky, and where experience comes into to play. Smoking for 24 hours on each side is usually the minimum. An additional day or two may be needed.

A bunch of Portuguese sausage hanging on a rack drying

Drying the Sausage

When your sausages have finished smoking, bring them indoors and hang them to dry for 2-3 days. Once it has dried you can eat it immediately or store for later use

If you ever get the chance to try homemade Portuguese chourico, don’t pass it up! I may be a little biased but I think it is by far the best sausage you will ever try!

A tray of cheese and Portuguese sausage on a wooden board.

How to Use Chouriço

Chouriço’s versatility in the kitchen means that the possibilities are nearly endless! I love to add it to a charcuterie board along with some hard and soft cheeses or to fry it up and add it to an omelet for a delicious breakfast.

Here are a few simple ways to enjoy fresh chouriço. Feel free to experiment and find your favorite way to enjoy this delicious sausage.

  • Grilled or Pan-Fried: Slice the chouriço and grill or pan-fry the slices until crispy. Serve them as an appetizer or incorporate them into sandwiches, salads, or wraps for added flavor and texture.
  • Pasta Dishes: Sauté chouriço slices or chunks and toss them with your favorite pasta, sauce, and vegetables. The spiciness of the chouriço complements creamy or tomato-based sauces well.
  • Pizza Topping: Use thinly sliced chouriço as a pizza topping. It pairs wonderfully with cheese, tomatoes, olives, and various other toppings to create a flavorful and hearty pizza.
  • Soups and Stews: Incorporate chouriço into soups and stews to add depth and richness to the broth. It pairs well with beans, lentils, vegetables, and potatoes.
  • Omelettes and Scrambles: Add diced chouriço to omelettes or scrambled eggs, along with cheese, herbs, and vegetables for a satisfying breakfast or brunch.

Traditional Portuguese Recipes That Use Chouriço

  • Caldo Verde Soup – a traditional Portuguese soup made with kale, potatoes, and a little chouriço on top. It’s a classic comfort food that makes a delicious weeknight dinner.
  • Cozido à Portuguesa – this is a hearty dish of meats and vegetables, slow cooked into delicious comfort food.
  • Chouriço Assado – This is a flame-grilled Chouriço dish that is crisp, flavorful, and totally delicious!
  • Cataplana de Marisco – a Portuguese fish stew simmered with smokey chourico.
  • Pão com Chouriço – a Chourico Bread that is similar to a sausage roll you’d find in the UK.

How to Store It

Storing your homemade chouriço properly is crucial to maintain its flavor, texture, and longevity. Here’s a step-by-step guide on how to store chouriço:

  1. Cooling Down: After the smoking and drying process, allow the chouriço to cool down to room temperature. This step is essential to prevent condensation from forming inside the storage packaging.
  2. Wrapping: Individually wrap each chouriço sausage in parchment or butcher paper. This type of paper allows the chouriço to breathe while protecting it from external contaminants.
  3. Vacuum Sealing or Ziploc Bags: For longer shelf life, consider vacuum sealing each wrapped chouriço. If a vacuum sealer is not available, place the wrapped sausages in airtight Ziploc bags, removing as much air as possible before sealing.
  4. Refrigeration: Store the sealed chouriço in the refrigerator if you plan to consume it within a month. The ideal temperature for storage is between 34°F and 40°F (1°C and 4°C).
  5. Freezing: For extended storage, chouriço can be frozen. Place the sealed bags in the freezer, ensuring they are well-spaced to allow for efficient freezing. Label each bag with the date of freezing for future reference.
  6. Thawing: When you’re ready to enjoy your chouriço, remove it from the freezer and allow it to thaw slowly in the refrigerator. Avoid thawing at room temperature as this can encourage bacterial growth.
  7. Inspecting Before Use: Before cooking or consuming, inspect the chouriço for any signs of mold, off odors, or sliminess. If any of these signs are present, it is best to discard the affected sausage.
  8. Re-packaging: If you’re not using the entire chouriço, re-wrap the unused portion following the same steps and return it to the refrigerator or freezer promptly.

By following these steps, you can enjoy your homemade chouriço for an extended period, savoring its flavors and textures in a variety of dishes. Keep in mind that homemade products lack preservatives, so proper storage is key to maintaining quality.

More Authentic Portuguese Recipes

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Servings: 40
Prep Time: 2 days 5 hours
Cook Time: 5 days
Total Time: 7 days 5 hours

Portuguese Sausage- A Family Tradition

Created By: Kat Jeter & Melinda Caldwell
How to make homemade Portuguese sausage (chourico) step-by-step the traditional way.
A bunch of Portuguese sausage hanging on a rack drying
Print Recipe
4.50 from 10 votes

Ingredients

  • 64 pounds Trimmed pork butt , cut into small cubes
  • 2 cups Garlic cloves , each clove cut in half
  • 1 1/2 cup Kosher salt
  • 6 liters White wine, any inexpensive white wine will do
  • 14 ounces Paprika, we use McCormick paprika
  • 1 1/2 ounces Black pepper
  • 1 ounce Ground cayenne pepper
  • 10 Bay leaves
  • 40-50 Sausage casings , depending on the size of the casings

Instructions

  • Start by trimming most of the fat off the pork. You want about 80% meat and 20% fat. Also remove any sinew or gristle from the meat.
  • Cut pork into 1-inch cubes.
  • Place all the cubed pork, garlic cloves, salt, wine, paprika, black pepper, cayenne pepper, and bay leaves in a large bowl. Mix everything together making sure all the seasoning is evenly throughout the pork. Try not to break down the bay leaves because they will have to be removed before filling casings.
  • Cover the bbowl with plastic wrap to seal and place the meat in the refrigerator. Every 12 hours remove the meat from the refrigerator and mix well. You'll do this for 2 days.
  • Test your seasoning level at every mixing. Cook a handful of pork in a skillet and taste it. If more seasoning is needed you can add it to the uncooked meat mixture. Remember when smoking, the pork will lose a lot of flavor. I highly recommend over seasoning.
  • After the meat has marinated for 2 days it is time to fill the casings. Prepare the casings by rinsing each of them a few times. Check for holes or defects. Using baking twine, tie off one end of each casing.
  • Prepare the meat mxiture by removing all the garlic cloves and bay leaves.
  • Place a 1-1.5 inch funnel into the open end of each of the sausage casings. While holding the casing on the end of the funnel begin to fill the casing with the pork mixture. Slowly work the meat to the end of the casing so it is tightly filled.
  • You don't want any excess air in the sausage casing. To remove it use a safety pin or needle to gently pop any air pockets. Continue to press the sauasge mixture down into the casing to fill up the space. Pro Tip: tie a long colorful string to the needle so it doesn't get lost in the process.
  • When each casing is filled use butcher's twine to tightly tie off the open end of the casing.
  • Once all of the sausages are made it's time to smoke them. Please note these instructions are for the large, brick smoker that we use. You'll have to adjust the instructions to match whatever kind of smoker you are using.
  • Place the filled sausages onto a stick that is will suspend them over the fire. Make sure that the sausages are spaced apart so that they are not touching.
  • Build your fire and begin smoking the sausages. Be careful that the flames do not reach the sausage. Remember, low heat and lots of smoke for a long period of time. Keep an eye on the fire for flare ups and make sure the fire does not go out.
  • After 24 hours, let the fire go out, flip the sausages. Then start the smoking process over again. At this point when you flip them, you will need to determine if you are halfway done or if it will take longer than an additional 24 hours. This is tricky, and where experience comes into to play. Smoking for 24 hours on each side is usually the minimum. An additional day or two may be needed.
  • When your sausage has finished smoking, bring them indoors and hang them to dry for place them indoors and let them dry.2-3 days.
  • Once it has dried you can eat it immediately or store for later use.

Notes

Nutritional value is for 40 large chourico links. 

Nutrition

Serving: 1link, Calories: 1126kcal, Carbohydrates: 13g, Protein: 138g, Fat: 43g, Saturated Fat: 15g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 0.3g, Cholesterol: 435mg, Sodium: 4732mg, Potassium: 2851mg, Fiber: 4g, Sugar: 3g, Vitamin A: 5190IU, Vitamin C: 3mg, Calcium: 159mg, Iron: 12mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Course: Main
Cuisine: Portuguese