Enchidos (Assorted Smoked Sausages)
Enchidos are a traditional Portuguese appetizer featuring various smoked and cured sausages. This simple recipe highlights their rich flavors by gently heating them, perfect for sharing.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcschouriço, whole
- 1 pcslinguíça, whole
- 1 pcsPortuguese blood sausage (morcela), whole
- 1 tbspolive oil
for serving
- 4 pcscrusty bread, sliced
Equipment
tongs · frying pan · cutting board · knife · serving platter
The method
Step by step
- 1
Carefully slice the chouriço, linguíça, and morcela into thick rounds, about 1/2 inch thick.
About 3 min
Cook’s note: Ensure your knife is sharp for clean slices.
- 2
Heat the olive oil in a large skillet or frying pan over medium heat.
About 1 min
- 3
Add the sliced chouriço, linguíça, and morcela to the hot pan in a single layer.
About 1 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 4
Cook the sausages for 3-5 minutes per side, until they are lightly browned and heated through.
About 10 min
Cook’s note: The sausages will release some fat, which adds to their flavor.
- 5
Remove the cooked enchidos from the pan and arrange them on a serving platter.
- 6
Serve immediately with fresh, crusty bread for dipping in the flavorful rendered fat.
Keep it good
Store any leftover cooked enchidos in an airtight container in the refrigerator.
Reheat gently in a pan over low heat or in the microwave until warmed through.
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