Farinheira (Portuguese pronunciation: [fɐɾiˈɲɐjɾɐ]) is a Portuguese smoked sausage made mainly from wheat flour, pork fat and seasonings (white wine, paprika, salt and pepper). It has a yellow/brown colour and is served in traditional dishes like feijoadaorcozido à portuguesa. It is also eaten on its own, roasted or fried. In modern versions, it is previously cooked, then peeled and mixed with scrambled eggs and served on bread or toast as a starter.
Although it resembles a chouriço or other meat sausage, its taste is not meaty; it is tangy (but not hot), with a doughy texture and has a somewhat sweet finish in the palate. It is never cooked sliced, unlike other sausages, since its dough-like content would pour out of the skin during cooking, except when fried, or deep-fried, as thick slices.
Some farinheiras made in Portugal have a PGI status:
This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Farinheira" – news · newspapers · books · scholar · JSTOR (March 2014) (Learn how and when to remove this message) |
| |||||
---|---|---|---|---|---|
Overview |
| ||||
Fresh sausage |
| ||||
Dry sausage |
| ||||
Smoked sausage |
| ||||
Cooked sausage |
| ||||
Cooked smoked sausage |
| ||||
Precooked sausage |
| ||||
Grilled sausage |
| ||||
Related articles |
| ||||
|
![]() | This meat-related article is a stub. You can help Wikipedia by expanding it. |