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Farinheira is a Portuguese smoked sausage with a character unlike typical cured meats. Made primarily from flour rather than large amounts of meat, it delivers a soft, almost creamy interior wrapped in a smoky casing that holds its shape.
It is found across Portugal, often cooked gently so its filling stays intact. Served as a starter, in stews, or alongside eggs, it offers a rich, savoury taste that feels both rustic and surprisingly refined.
The balance of smoke, spice, and texture makes it stand apart from other sausages. It invites curiosity from those expecting a standard meat heavy filling, rewarding them with something unexpected yet deeply satisfying.
Want to dive deeper into Portuguese Cuisine? Don’t miss our post on 38 Traditional Portuguese Foods to Try
What Is Farinheira?
Farinheira is made by blending wheat flour with pork fat, garlic, paprika, and seasonings, then encasing the mixture in natural casings before smoking. The process gives it a deep colour and distinctive aroma.
Unlike other sausages, its texture is soft and almost spreadable once cooked. For this reason, it is usually boiled, grilled, or lightly fried rather than sliced raw. Cooking allows the flavours to develop without breaking the casing.
It can be served on its own or added to soups and stews, where it thickens the broth and enriches it with smoky depth. In more modern settings, it appears alongside eggs or on tapas style plates.
Ingredients and Taste
The filling is a mixture of wheat flour and rendered pork fat, seasoned with garlic, salt, and paprika. The paprika gives it its characteristic warm colour and a gentle smokiness even before it is smoked over wood.
Once cooked, the sausage offers a soft, almost dough like interior. The taste is mildly smoky, with paprika bringing warmth rather than strong heat, while the garlic gives a savoury undertone that complements the richness of the fat.
When grilled or fried, the skin crisps slightly, providing contrast to the soft interior. In stews, it lends body and a subtle spice, making it as much a seasoning ingredient as it is a standalone food.
A Taste of History
Farinheira has roots in rural Portuguese cooking, particularly in regions such as Alentejo and Trás-os-Montes, where resourceful use of ingredients shaped local cuisine. It was created in part to make use of wheat flour and pork fat when meat was scarce.
The name comes from “farinha”, the Portuguese word for flour, signalling its difference from meat heavy sausages. Its popularity spread as people discovered its ability to stretch meals while still delivering bold, smoky flavour.
Historically, it was made during traditional pig slaughtering seasons, alongside other sausages, ensuring that nothing from the animal went to waste. Its composition also meant it could be stored and transported easily.
Today, Farinheira remains part of Portugal’s culinary identity, served both in traditional settings and in contemporary recipes. It continues to bridge the line between humble origin and distinctive flavour, proving its place in Portuguese food culture.
How to Make Farinheira (Smoked Flour Sausage)
Farinheira is a rustic Portuguese smoked sausage made from wheat flour, pork fat, paprika, and garlic. Its flavour is smoky and slightly tangy, with a soft, dough-like filling rather than a meaty texture. Traditionally simmered before serving, it is often enjoyed with greens and potatoes. See the recipe card at the bottom for printable directions
Ingredients
For the sausage mixture
- 250g wheat flour (fine, not self-raising)
- 150g pork fat (finely diced)
- 4 garlic cloves (finely minced)
- 2 tbsp sweet paprika
- 1 tbsp white wine vinegar
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp white pepper
- 50ml water (adjust as needed)
For the casing
- 1.5m natural hog casings (rinsed and soaked in warm water)
For cooking
- Water for simmering
- Bay leaves (optional)
For serving
- Steamed or boiled potatoes
- Sautéed greens (kale or cabbage)
Cooking Instructions
Step 1: Prepare the casings
To begin, rinse the hog casings thoroughly inside and out under cold water. Soak them in warm water for at least 30 minutes. Transition to preparing the filling.
Step 2: Mix the dry ingredients
In a large bowl, combine wheat flour, sweet paprika, smoked paprika, salt, and white pepper. Mix well so the seasoning is evenly distributed. Move to blending in the wet ingredients.
Step 3: Add the aromatics and fat
Stir in the minced garlic and diced pork fat. The fat should be small enough to distribute evenly through the flour mixture. Continue to the liquid binding.
Step 4: Bind the mixture
Pour in the white wine vinegar and gradually add water, mixing by hand until a thick, slightly sticky dough forms. Avoid over wetting, as the mixture should hold its shape. Transition to stuffing.
Step 5: Prepare for stuffing
Fit your sausage stuffer with the soaked casing, leaving a few centimetres at the end untied. Spoon the mixture into the stuffer, working slowly to avoid air pockets. Proceed to filling.
Step 6: Stuff the sausages
Fill the casing gently but firmly, allowing space for twisting into 15–20cm lengths. Tie the ends securely with kitchen twine. Continue until all filling is used. Move to drying.
Step 7: Air dry before smoking
Hang the sausages in a cool, well-ventilated place for 12–24 hours to allow the casing to dry slightly. This helps the sausage hold its shape during smoking. Proceed to smoking.
Step 8: Smoke the sausages
Traditionally, Farinheira is cold smoked over oak or olive wood for 2–3 hours to impart a deep flavour. Ensure the temperature remains low to avoid cooking the filling. Transition to cooking before serving.
Step 9: Simmer before serving
Place the smoked sausages in a pot of water with optional bay leaves. Simmer gently for 15–20 minutes until heated through and tender. Avoid boiling to prevent splitting. Move to plating.
Final step: Serve
Slice the Farinheira thickly and serve with boiled potatoes and sautéed greens. Presentation tip: Serve whole at the table before slicing for a rustic, authentic feel.
Variations and substitutions
- Wheat flour substitute: Use fine rye flour for a slightly earthier flavour.
- Pork fat substitute: Pork back fat is ideal, but you may use finely diced pork belly.
- No smoker: Use smoked paprika only, skip smoking, and simmer directly for a quicker version.
- Casings substitute: Use collagen casings if natural ones are unavailable.
Cooking Tips for Perfect Farinheira
- Keep pork fat cold before mixing to help the filling bind well.
- Avoid overfilling casings to reduce splitting during cooking.
- Smoking over hardwood like oak adds a traditional aroma and depth of flavour.
- Simmer gently rather than boiling to maintain shape and texture.
Portuguese Farinheira (Smoked Flour Sausage)
Ingredients
For the sausage mixture
- 250 g wheat flour fine, not self-raising
- 150 g pork fat finely diced
- 4 garlic cloves finely minced
- 2 tbsp sweet paprika
- 1 tbsp white wine vinegar
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp white pepper
- 50 ml water adjust as needed
For the casing
- 1.5 m natural hog casings rinsed and soaked in warm water
For cooking
- Water for simmering
- Bay leaves optional
For serving
- Steamed or boiled potatoes
- Sautéed greens kale or cabbage
Instructions
- To begin, rinse the hog casings thoroughly inside and out under cold water. Soak them in warm water for at least 30 minutes. Transition to preparing the filling.
- In a large bowl, combine wheat flour, sweet paprika, smoked paprika, salt, and white pepper. Mix well so the seasoning is evenly distributed. Move to blending in the wet ingredients.
- Stir in the minced garlic and diced pork fat. The fat should be small enough to distribute evenly through the flour mixture. Continue to the liquid binding.
- Pour in the white wine vinegar and gradually add water, mixing by hand until a thick, slightly sticky dough forms. Avoid over wetting, as the mixture should hold its shape. Transition to stuffing.
- Fit your sausage stuffer with the soaked casing, leaving a few centimetres at the end untied. Spoon the mixture into the stuffer, working slowly to avoid air pockets. Proceed to filling.
- Fill the casing gently but firmly, allowing space for twisting into 15–20cm lengths. Tie the ends securely with kitchen twine. Continue until all filling is used. Move to drying.
- Hang the sausages in a cool, well-ventilated place for 12–24 hours to allow the casing to dry slightly. This helps the sausage hold its shape during smoking. Proceed to smoking.
- Traditionally, Farinheira is cold smoked over oak or olive wood for 2–3 hours to impart a deep flavour. Ensure the temperature remains low to avoid cooking the filling. Transition to cooking before serving.
- Place the smoked sausages in a pot of water with optional bay leaves. Simmer gently for 15–20 minutes until heated through and tender. Avoid boiling to prevent splitting. Move to plating.
- Slice the Farinheira thickly and serve with boiled potatoes and sautéed greens. Presentation tip: Serve whole at the table before slicing for a rustic, authentic feel.
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