Papas de sarrabulho

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

About the recipe

Papas de sarrabulho share the soul of arroz de sarrabulho, but bet on a thicker consistency, almost like cornmeal or flour porridge, close to countryside cooking.

It is a dish for slaughter and cold, when the heat of the pot and the aroma of bay leaf warm the family table.

As in many Portuguese recipes, there are variations by region, family, and cook — with cornmeal, breadcrumbs, or just slow reduction; the thickness is always a matter of home.

Ingredients

• 200 g of cornmeal or grated wheat bread
• 1 l of offal broth
• 250 ml of seasoned pig's blood
• 150 g of chorizo
• 100 g of pork ribs in cubes
• 1 onion
• 3 cloves of garlic
• Bay leaf, olive oil, salt, and pepper
• Fresh parsley for finishing

Preparation method

1. Heat the offal broth and keep it warm throughout the process.
2. Sauté onion, garlic, and meat in olive oil; add the chorizo and let it perfume.
3. Pour in part of the broth and let the meat cook until tender.
4. Incorporate the flour or breadcrumbs in a rain, stirring vigorously to avoid lumps.
5. Add the remaining broth gradually until you achieve thick and homogeneous papas.
6. Add the seasoned blood, stirring constantly, and cook on low heat for five to eight minutes.
7. Adjust salt, pepper, and consistency — they should be thick enough to cut with a spoon but maintain creaminess.
8. Serve immediately, with a drizzle of olive oil and chopped parsley on top.

Tips from Empório Portugal

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

Possible substitutions in Brazil

• Grated broa bread gives a more rustic texture than cornmeal.
• For a milder version, reduce the proportion of blood and enhance the broth.

Pairing

Red green wine or dry white wine from Minho. For those over 18; drink responsibly.