Traditional Portuguese Cozido

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is lower in fat while smoked sausage retains similar flavors.

beef

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option with a neutral flavor.

chicken

🥗Healthier: skinless chicken

💰Cheaper: thighs

Thighs are typically cheaper and offer more flavor.

Start with a big pot.

Add five stalks of celery, three carrots, and one onion, all rough chopped.

Add eight cloves of whole garlic and four bay leaves to the pot.

Place half a chicken and the sausages into the pot.

Pour in two quarts of water to cover the ingredients.

Start cooking from cold to hot, pushing everything down to ensure it's covered.

Add a hefty hand of sea salt to the pot.

Bring to a boil, then reduce to medium heat and simmer for a little over an hour.

Check the pot; the blood sausage should have burst a little, adding flavor to the broth.

Remove all the meat from the pot.

Add half a head of cabbage cut into wedges back into the pot with the broth.

Cover the pot and let the cabbage soften.

Chop the sausages into pieces after removing them from the pot.

In a bowl, add some of the broth, then place the cabbage and boiled carrots on top.

Drizzle with good olive oil and season with flaky sea salt and black pepper.

Garnish with a little fresh parsley and serve with good bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens