Sausages are a staple of Portuguese cuisine, whether served as a light snack in the afternoon or as an accompaniment to a full meal in the evening.
A meat dish in Portugal would be incomplete without the inclusion of at least one type of traditional Portuguese sausage. It can be found in a variety of dishes such as cozido, feijoada (bean stew), and even soups such as Caldo Verde.
It doesn’t matter if you prefer them raw, grilled, baked, or fried; there are countless ways to prepare and consume Portuguese sausages.
Chouriço
In the local tascas, Chouriço is the most popular petisco. In Portugal, chouriço pairs well with foods such as Caldo Verde soup and fried rice.
The greatest way to enjoy chouriço assado, though, is on the flame grill. As a whole culinary experience, this is much more than just one dish!
While dining out, your waiter will bring the sausage to your table on a clay plate. This is done directly in front of you. In terms of cooking time, you can leave the chouriço on the table for however long you desire. On the outside, you want the chouriço to be somewhat charred and crispy.
pão com chouriço (chorizo bread) is another typical Lisbon street meal.
Linguiça
Linguiça is a lighter form of chouriço with stronger paprika, chile, and garlic flavour. Due to the paprika, it has a similar flavour profile to chouriço but is notably heavier on the garlic.
Typically fried, this Portuguese sausage is a key component of Porto’s characteristic meat sandwich, the francesinha.
Morcela
Morcela is a blood sausage that is traditionally served in rural Portugal, particularly in Guarda and Portalegre.
Apart from pork, morcela contains animal blood, which gives it a different texture (soft and crumbly) and a deeper colour than chouriço and linguiça. Seasonings include a variety of spices, such as cloves and cumin, which contribute to the dish’s robust flavour.
Morcela is usually prepared as part of cuisines such as cozido or feijoada.
Farinheira
Named from the Portuguese word farinha, which translates “flour” in English. As you might expect, flour is a key component of this smoked sausage, alongside pork fat, garlic, white wine, and massa de pimento (bell pepper paste).
As with morcela, it can be eaten with bread, but it is also frequently combined with scrambled eggs (look for ovos mexidos com farinheira). It is orange-coloured and has a sweeter flavour than chouriço.
Alheira
Alheira is an exception to the rule that most Portuguese sausages contain pork.
Portuguese Jews invented this sausage in the 15th century to trick the Inquisition. Because they were unable to eat swine, they created sausages from other types of meat, such as fowl and game, and added bread for texture. Garlic (alho in Portuguese) was also a frequently used ingredient, resulting in the name alheira.
Nowadays, alheira is available with or without pork. The most famous kind originates in the Mirandela region of northern Portugal. Locals prefer it grilled and served with boiled potatoes.
