Cooking Portuguese Sausages Like a Local

Prepare hog casings by soaking them in water for several hours.

Cut pork shoulder and pork fat into small cubes.

Mince garlic and combine with pork cubes in a large mixing bowl.

Add paprika, black pepper, salt, cayenne pepper, nutmeg, and sugar to the meat mixture.

Pour in red wine and vinegar, then mix thoroughly until well combined.

Chop bay leaves and thyme, then add to the mixture.

Stuff the meat mixture into the prepared hog casings, ensuring no air pockets remain.

Twist sausages into desired lengths and tie off the ends securely.

Prick sausages with a needle to release air bubbles.

Hang sausages in a cool, dry place for 24-48 hours to cure.

Heat olive oil in a skillet over medium heat until shimmering.

Cook sausages in the skillet until browned and cooked through, about 15-20 minutes.

Serve sausages hot with crusty bread or as part of a charcuterie board.

Spice Level:

Allergens