Papas de sarrabulho

Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.

About the recipe

Sarrabulho porridge shares the soul of sarrabulho rice, but has a thicker consistency, almost like corn or flour porridge, close to country cuisine.

It is a dish of slaughter and cold, when the heat of the pan and the aroma of bay leaves warm the family table.

As with many Portuguese recipes, there are variations by region, family and cook — with corn flour, breadcrumbs or just slow reduction; the ideal thickness is always a household decision.

Ingredients

• 200 g corn flour or wheat breadcrumbs
• 1 l of giblet broth
• 250 ml seasoned pig's blood
• 150 g of chouriço
• 100 g of entrecosto in cubes
• 1 onion
• 3 cloves of garlic
• Bay leaves, olive oil, salt and pepper
• Fresh parsley to finish

Method

1. Heat the giblet broth and keep it hot throughout the process.
2. Sauté onion, garlic and meat in olive oil; add chouriço and let it release its aroma.
3. Pour in part of the broth and cook the meat until tender.
4. Gradually sprinkle in the flour or breadcrumbs, stirring vigorously to avoid lumps.
5. Add the remaining broth little by little until you obtain thick and homogeneous porridge.
6. Add the seasoned blood, stirring constantly, and cook over low heat for five to eight minutes.
7. Adjust salt, pepper and consistency — the papas should be thick enough to hold on the spoon while remaining creamy.
8. Serve immediately, with olive oil and chopped parsley on top.

Tips from Empório Portugal

• Constant stirring is essential when the flour and blood are added.
• The broth should be well seasoned before thickening the papas.
• Modest portions — the dish is rich and intense.

Possible replacements in Brazil

• Grated broa gives a more rustic texture than corn flour.
• For a milder version, reduce the proportion of blood and strengthen the broth.

Pairing

A red Vinho Verde or a dry Minho white wine. For people over 18 years old; drink in moderation.