I am currently on a holiday in Baleal, Portugal near the big fishing port of Peniche. The other day I went into the supermarket and saw a sort of chouriço that I have never previously seen before.
It had a very dark colour but looked quite different to the local black pudding or mocela though I wondered if blood was an ingredient. The name means literally chorizo of onion. It was not cheap but I thought it was worth a try.
We tried it sliced and there was a very pleasant foretaste of onion but a less pleasant blood aftertaste. While I do not speak Portuguese I looked at the ingredients and there is 'sangue' which doubtless means blood.
The second time I lightly grilled the slices and the taste was very pleasing. The taste was somewhere between conventional chouriço and black pudding. This might go well in a salad with thinly sliced bacon.
We later tried the chouriço de cebola grilled for just 5 minutes (shown above with the conventional version) and the taste was much improved in our view. There is no guarantee that this is the authentic way to eat it!
