Well now, if you’re lookin’ for a way to cook up some chourico, I gotcha covered. I ain’t no fancy chef, but I sure know how to fry up a good meal that’ll stick to your ribs. Chourico, now that’s a kind of sausage, real flavorful, made from pork mostly. Folks around here, they love to cook it up with a little oil and some heat. Let me tell ya how to do it.
First off, you get yourself a good ol’ skillet. You don’t need nothin’ too fancy, just something that’ll hold up. Pour a little oil in there, not too much, just enough to get the bottom all greased up. Then, you heat that skillet up over medium heat. Now, once that oil’s hot enough – and you’ll know it when you see it start to shimmer – toss in your chourico.
Give it a good fry, let it cook for about 10 minutes on each side. You want it crispy, nice and golden brown on the outside but still juicy on the inside. Flip it over halfway through. That’s the secret. Don’t rush it. Let it sit and sizzle. And if you’re feelin’ a little fancy, you can put it in some hard rolls or bread when it’s done. That’s how the folks back in the old country do it.
Now, some people like to boil the chourico too. You just get a pot, fill it up with water – enough to cover the sausage – and bring it to a boil. Drop the chourico in there, and let it cook for a bit. It’s a little different from fryin’, but still tasty. I think the frying gives it a better flavor though, crispier on the outside, like a good, hearty meal.
If you want to go all out, you can serve your chourico with some of that caldo verde soup. That’s a nice, hearty soup, with potatoes and greens and some garlic thrown in there. Real good for a chilly day. Or you can do like the Portuguese do and have it with arroz de pato – that’s duck rice. That’ll fill ya right up!
Now, I ain’t sayin’ this is the only way to cook it, but it’s sure a good way. You can also sauté some onions and peppers in a little olive oil, get ‘em soft, and then toss in the chourico. Let it all cook together, and the flavors just mix right in. That’s a real nice way to serve it, too.
Here’s a simple list of what you need:
- Pork – that’s the main part
- Water – for boiling if you’re doing that
- Cider vinegar – for a little tang
- Nonfat dry milk – that’s for the texture
- Salt – don’t forget that, or it’ll taste bland
- Paprika – gives it a little kick
- Spices – I use a mix, whatever you got around
- Garlic – can’t go wrong with garlic, right?
Now, I gotta tell ya, chourico’s best when it’s grilled too. There’s somethin’ about that flame-kissed flavor that just makes it taste better. But I know, not everyone’s got a grill handy. So, fryin’ it up in the skillet is just as good, if not better sometimes!
So, there ya have it. Real simple, real tasty. And whether you like it hot off the skillet, or boiled in water, or even in a sandwich, you’re gonna love it. It’s one of those dishes that’s got a lot of flavors and it’ll make you feel right at home. Hope this helps you cook up some good chourico, and maybe even share it with some folks around your table!
Tags：[chourico, chourico recipe, how to cook chourico, portuguese sausage, easy sausage recipes, sausage frying, grilled chourico, chourico sandwich]
