Insider Tip: You can eat morcela as part of a dish like cozido or feijoada, but we like to eat it by itself straight from the oven and spread on a piece of bread. In the region of Leiria, there’s a version of morcela with rice-morcela de arroz-which is made both with and without blood. Seasonings include several spices such as cloves and cumin, which add to its strong flavor.Īnd don’t worry if you’re a little squeamish-you can still try this typical Portuguese sausage. Morcela is a blood sausage, typically served in rural regions of Portugal like Guarda and Portalegre.īesides pork meat, morcela also has the animal’s blood, which gives it a different consistency (soft and crumbly) and a darker color compared to chouriço and linguiça. Usually fried, this Portuguese sausage is an essential ingredient in the francesinha, Porto’s signature meat sandwich.
Linguiça is a thinner version of chouriço with some heavier notes of paprika, chilies, and garlic.
THRIVE MEANING IN PORTUGUESE FULL
More than a mere dish, this is a full culinary experience! You can have it cold, but the best way to eat it is in the form of flame-grilled chouriço assado. Here in Portugal, chouriço goes hand in hand with dishes like caldo verde soup and arroz de pato (duck rice). Made with pork meat, it’s similar to Spanish chorizo, but has less paprika than its neighbor to the east, and tastes a bit smokier. If you need a little introduction, this sausage guide explains all the varieties you might find and the best way to eat them.Ĭhouriço is the most versatile Portuguese sausage and a staple petisco in the local tascas. Whether you like them fresh, grilled, baked or fried, there are endless ways of eating Portuguese sausages. You can find them in cozido, the feijoada (bean stew) or even mixed in soups like caldo verde. It’s hard to find a meat dish in Portugal without at least one kind of enchidos-traditional Portuguese sausages.
Whether as an afternoon snack or an accompaniment to a full meal, sausages are an integral part of Portuguese cuisine.
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