Chouriço doce

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]

References

^ ^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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[Júnior-1] 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.

[TO-2] Time Out Lisbon. Time Out. 2010. p. 144. ISBN 978-1-84670-187-0. Retrieved February 3, 2015.

[Pedroso-3] Pedroso, C.P. (2011). Eat Portugal. Caderno. p. 88. ISBN 978-989-23-1186-9. Retrieved February 4, 2015.

[Rodrigues-4] 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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See also

References