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Chouriço
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Chouriço: there are a number of local versions of the Portuguese garlic sausage. They are stuffed with a spicy filling of cubed pork marinated in spices, vinegar, and a dash of feni, and sun-dried or smoked over wood fires.
To cook: Boil whole sausages in water to cover. When done, add a few whole pearl onions or thickly sliced onions and cook for a few more minutes. Cut the sausages into 2 inch pieces and serve in their own gravy as an accompaniment to pulaos.
To cook: Boil whole sausages in water to cover. When done, add a few whole pearl onions or thickly sliced onions and cook for a few more minutes. Cut the sausages into 2 inch pieces and serve in their own gravy as an accompaniment to pulaos.
