Northern Portugal
Portugal
Northern Portugal stretches from the Minho River border with Spain south to the Douro Valley. The region's pig-farming culture and oak-smoke traditions have produced some of Portugal's most characteristic sausages. Chouriço, made with paprika, garlic, and wine, is the backbone of northern Portuguese cooking, appearing in caldo verde, stews, and on every tabletop grill.
Sausages from Northern Portugal
Chouriço
Northern Portugal
Chouriço is a smoked Portuguese sausage, seasoned heavily with paprika, garlic, and wine. Pork fat lends richness. Often grilled or added to stews, it imparts a smoky, savory depth.
Morcela
Northern Portugal
Morcela is a Portuguese blood sausage, rich and dark. Its key ingredient is blood, typically pork, seasoned with spices. Cooks often add rice or bread to it as filler. People enjoy it grilled, boiled, or fried, often as part of a traditional cozido.