Portuguese chouriço bread | Food From Portugal

chouriço sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

bread dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber and nutrients.

In a large bowl, mix the flour and the salt with your hands.

Add the baker’s yeast and mix well.

Pour the olive oil and some of the water. Knead everything with your hands and go slowly pouring the remaining water.

Place the dough over a table sprinkled with flour and knead it well until it’s fully involved and soft.

Let the dough rise in a bowl covered with plastic wrap about 1 hour or until the dough doubles in size.

Meanwhile, cut the chouriço in diagonal slices; set aside.

Remove the dough from the bowl and knead it a little more.

Divide the dough into six balls and flatten each one with a rolling pin.

Add in the middle of each piece of dough some chouriço slices.

Fold the dough over the chouriço and close it with your fingertips.

Place the breads over a baking tray lined with parchment paper, cover with plastic wrap and let the dough rise again about 1 hour.

Preheat the oven to 180ºC (350ºF).

Remove the plastic wrap, make 3 to 4 diagonal cuts across each bread with a knife, and sprinkle the breads with flour.

Bake until the breads start to turn golden brown, about 30 minutes.

Turn off the oven, wait for the breads to cool a little or serve them at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens