Chouriço doce is a blood sausage prepared with pig blood, brown sugar[1] or honey,[2][3] cashew nuts and spices.[1] Some versions are prepared using almonds.[2] It has been stated that the dish requires six hours to prepare.[1]
This is a traditional Portuguese[2][4] dish from the area of Trás-os-Montes. The dish is served in the Sertão do Seridó communities of Rio Grande do Norte, Brazil as a main dish for a Christmas dinner.[1]
See also
editReferences
edit- ^ a b c d Júnior, A.B.; da Motta Lody, R.G.; Souza, J.C.P.V.B.; Leitão, M.; Medeiros, H. (2003). Culinária suína no Brasil: qualidade do campo à mesa. Formação da culinária brasileira (in Portuguese). SENAC. p. 133. ISBN 978-85-7458-143-9. Retrieved February 3, 2015.
- ^ a b c Time Out Lisbon. Time Out. 2010. p. 144. ISBN 978-1-84670-187-0. Retrieved February 3, 2015.
- ^ Pedroso, C.P. (2011). Eat Portugal. Caderno. p. 88. ISBN 978-989-23-1186-9. Retrieved February 4, 2015.
- ^ Rodrigues, J.C. (2013). Petiscos à Portuguesa (in Portuguese). Casa das Letras. p. 107. ISBN 978-972-46-2190-6. Retrieved February 4, 2015.
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