Chouriço

I had been hearing about Chouriço allot lately so I decided to investigate a little.  Wikipedia says:

Chouriço is a spicy Portuguese smoked sausage. It is made with pork meat and fat, wine, paprika and salt, stuffed into tripe (natural or artificial) and slowly dried over smoke.

The name chouriço is sometimes used outside of Portugal for other similar smoked dried sausages.

Of course sausage consists of ground meat, animal fat, herbs and spices, and possibly other ingredients, generally packed in a casing (traditionally the intestines of the animal, though now often synthetic), and preserved in some way, often by curing or smoking.

And while looking up Chouriço I learned that there are 2 other kinds of portuguese sausage Alheira and Linguiça.  The alheira is a Portuguese sausage made with many meats other than pork, usually veal, duck, chicken or rabbit, and bread.  Linguiça is a form of Portuguese pork sausage seasoned with onions, garlic, and paprika. It is similar in taste to chouriço; however it is usually spiced much milder than chouriço.

Check out Emeril’s Home Made Linguiça Recipe