On 7/21/2018 12:46 PM, Russell wrote:
Looking for a recipe to make home made Portuguese Chourico. Was in service in
the 60’s and my last duty station was in New Port R. I. I was introduced to
Portuguese cooking there and I often had chourico in many forms. My favorites
were to have it on pizza and also simmered down with onions, green pepper and
tomato sauce and eaten like a sloppy joe. It’s been almost 40 years since I’ve
eaten any of it. ure would like to know how to make it at home so I could enjoy
it again ! ! ! I’ve looked on line and all I can seem to run in to is the
chorizo which is a Spanish type which is completely different. Some of the
recipes that I have found for chourico are of such quantity that I wouldn’t be
able to use that much. Looking for batches around ten pounds or so. Any help in
finding this recipe would be greatly appreciated !
I could only find two chourico recipes for smaller quantities. See these sites:
(Yes, I know the link says "chorizo", but the actual recipe says "chourico.")
These are larger quantities recipes:
If the recipe that looks best to you is for a larger quantity, you can always just try cutting down the
ingredient amounts. If the recipe makes 50 lbs of sausage and you want to make 10 lbs., just divide
all of the ingredient amounts by 5. Seems to me that should work.
I will post this for reader input.
On 8/10/2018 7:06 AM, Peter wrote:
While I do not have a recipe to make the requested Chourico, I do have the
recipe for the Portuguese “sloppy joe” the writer remembers. I lived for a
while in southern Massachusetts, and my neighbors were a wonderful Portuguese
family. They brought the chourico to a backyard BBQ. It was made in a slow
cooker, and served on soft Portuguese rolls, something similar to a soft
dinner roll. Hope this recipe helps.
Chourico and Peppers
2 pounds Chourico, casing removed, crumbled, or ground Chourico
2 green bell peppers, seeded and chopped
2 sweet onions peeled and chopped
1 can tomato paste, 6 ounce
1 cup red wine
1 cup water
2 tablespoon fresh minced garlic
In a slow cooker, combine all ingredients and stir to evenly distribute.
Set cooker on low cover and cook for 8 hours. Uncover and stir, then cook
additional 2 hours to let some liquid evaporate. Stir again, serve over rice,
or in soft rolls.
Also, has the person who wrote in looking for the recipe tried to buy the
chourico online? There are provision makers in New Bedford and Fall River,
Keep up the good work, Phaedrus!
Sorry for the double email, Phaedrus, here is a link to Gaspar’s. They sell the
Portuguese Chourico online. I’ve eaten this brand when I lived in Massachusetts,
It’s the real deal. Gaspar Sausage