Pão com chouriço answers a question Portugal solved long ago: what if bread and smoked sausage were never apart to begin with? Soft, chewy rolls baked around slices of chouriço, whose paprika-rich fat seeps into the crumb as they bake.
At Portuguese fairs there are stalls that sell nothing else, pulling trays from wood-fired ovens all day — and the line never shortens. Fresh from the oven, still warm, it needs absolutely nothing else.
The home version is simple yeast-dough territory, and the reward-to-effort ratio is outrageous. Make all eight; six will survive to reach the table.
Pão com Chouriço Recipe
What you need
Ingredients
- 4 cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- ¼ cup olive oil
- 1 large egg
- 8 oz Portuguese chouriço, thinly sliced
Cook along
Instructions
- Dissolve the yeast and sugar in the warm water and let it activate, 5 to 10 minutes.
- Combine the flour and salt, make a well, and add the yeast mixture, olive oil and egg. Mix into a dough.
- Knead 8 to 10 minutes on a floured surface (or with a dough hook), until smooth and elastic.
- Rise in an oiled, covered bowl in a warm spot 1 to 2 hours, until doubled.
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Punch down the dough and divide into 8 portions. Roll each into an oval about ¼ inch thick.
- Lay 4 to 5 chouriço slices down the center of each, fold the sides over and pinch to seal.
- Arrange seam-side down, cover, and rise 30 minutes more.
- Bake 20 to 25 minutes, until golden. Best eaten warm.
WhatsApp Channel
Healthy Mediterranean recipes, straight to your phone
No groups, no clutter — just healthy Mediterranean recipes, sent as soon as they're ready. Follow the channel and never miss the next one.
Follow the ChannelEnjoy our recipes? Add Maria’s Cookbook as a preferred source on Google to see more of our content in your search results.
