-
Chorizo (/tʃəˈriːzoʊ, -soʊ/, from
Spanish [tʃoˈɾiθo];
Portuguese chouriço [ʃo(w)ˈɾisu]) is a type of pork
sausage originating from the
Iberian Peninsula...
- [buˈtjeʎʊ]) or
Botelo (Galician: [boˈtɛlʊ], Portuguese: [buˈtɛlu]; also
known as
chouriço de
ossos in Portuguese) is a dish of meat-stuffed pork intestine. It is...
- many
others (see list of
sausages for the
various countries): Chorizo/
chouriço Sobr****ada from the
Balearic Islands Botifarra from
Catalonia Butifarra...
- bacon, pork ear and trotters,
various parts of beef),
smoked sausages (
chouriço, farinheira, morcela,
blood sausage), and
other ingredients.
Numerous regional...
-
Chouriço doce is a
blood sausage prepared with pig blood,
brown sugar or honey,
cashew nuts and ****es. Some
versions are
prepared using almonds. It has...
- tarragon,
parsley and
white wine,
among other ingredients like
cubed pork,
chouriço sausage, chicken, fish, prawns,
clams or
other seafood. This can generate...
- and garlic, to
which shredded collard greens are then added.
Slices of
chouriço (a
smoked or ****y
Portuguese sausage) are
often added as well, but may...
- recently,
turkey or
chicken is used.
Often pieces of bell pepper, onion, and
chouriço are
placed between the meat pieces.
Espetada is
usually accompanied by...
- (PGI)
Chouriço de Abóbora de Barroso-Montalegre (PGI)
Chouriço Azedo de Vinhais,
Azedo de
Vinhais and
Chouriço de Pão de
Vinhais (PGI)
Chouriço de Carne...
- Porto', a
tripe stew made with
white butter beans, carrots,
paprika and
chouriço. It is so
loved that
locals are
called 'Tripeiros', in an
homage to the...
