Homemade Portuguese Chourico
Nothing beats the smell of these freshly baked Chourico Buns (Pão com Chouriço) filling up the rooms of your home. I recently came back from vacationing in Massachusetts visiting family with my husband and had my first Chourico Bun. I knew immediately when I arrived home, I will have to figure out how to make these delicious baked-goods. Let me introduce you to what chourico sausage is because these are different then the Mexican chorizo sausage. Chourico is a dry Portuguese sausage made with pork butt or shoulder, garlic, bay leaves, paprika, ground red pepper, salt and white wine. In our household, we use the brand called Gaspar’s, they are produced just minutes from where my in-laws live. You can get them delivered right to your front door if you go to their website. If you’re ready, let’s begin the fun of baking so you can begin enjoying these Chourico Cheese Buns at your very own home!
1 1/2 cups warm milk
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
4 cups all purpose or bread flour
2 tablespoons melted butter or olive oil
2 teaspoons salt
1 lb ground chourico
1/3 cup Queijo São Jorge (pecorino)
Pinch of salt
1/2 teaspoon water
Dissolve the yeast in warm water with sugar.
Combine in all the flour, salt, egg, butter/olive oil and yeast mixture in a mixing bowl.
Kneed the dough by hands or dough hook onto a standing mixer and mix for 10 minutes.
Once the dough is smooth, cover it with a damp cloth and let it rise for 1 1/2 – 2 hours.
Combine the cheese and ground chourico into a bowl.
Prepare 2 sheet trays with Silpat or parchment papers.
Divide the dough evenly into 8-10 pieces.
Pat flat, fill dough with the chourico cheese mixture.
Pinch the dough together and place the pinch side down onto the sheet tray.
Let it rise for another 30 minutes.
*For a nice golden tone on the buns, brush them with the egg wash mixture.
Bake the buns for 15-20 minutes.
*You can reheat these in the oven for a few minutes at 350ºF or eat them at room temperature.