The
Portuguese version of the Spanish
chorizo is a fiercely spiced smoked
pork sausage.
The salted pork and pork fat is roughly cut and combined with garlic, chilli, black pepper, paprika, sugar, and vinegar. It is macerated and stuffed into thick casings, smoked, and hung for a month.
Chouriço is a fundamental ingredient in many Portuguese dishes such as soups and stews, is added to many stuffings, and also serves as an excellent and popular afternoon snack.
research materials include Nancy's Portugal Site, Virtual Portugal, and The Cook's Thesaurus