Portuguese chouriço or chouriça, is made (at least) with pork, fat, wine, paprika, garlic, hot pepper and salt.
It is then stuffed into natural or artificial casings and slowly dried over smoke.
The many different varieties differ in color, shape, spices and taste.
Many dishes of Portuguese and Brazilian cuisine make use of chouriço, including cozido à portuguesa and feijoada.

A popular way to prepare chouriço is slicing it part-way through and cooking it over an alcohol flame at the table (chouriço à bombeiro) in purpose-made glazed earthenware dishes with a lattice top.

In Johannesburg, South Africa, the many Portuguese immigrants in the 1960s from Portugal and Mozambique tended to settle in a suburb called La Rochelle (Little Portugal).
Most of them either returned to Portugal or moved on to more affluent suburbs in the city, but restaurants in the area and the very well-supported annual "Lusitoland" fundraiser festival have chouriço on the menu.

In the heavily Portuguese counties in the US states of Rhode Island and southeastern Massachusetts, chouriço is often served with little neck clams and white beans.
Chouriço sandwiches on grinder rolls, with sautéed green peppers and onions, are commonly available at local delis and convenience stores.
Stuffed quahogs (also known as stuffies), a Rhode Island specialty, usually include chouriço.

In Portugal a blood sausage similar to black pudding is called chouriça de sangue (blood chouriço).
 Other types of chouriço include  chouriça de vinho, chouriço de cebola,  chouriço fumado, chouriço de ossos, chourição and chouriça de vinha d’alho.
Portuguese chouriço or chouriça, is made (at least) with pork, fat, wine, paprika, garlic, hot pepper and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. The many different varieties differ in color, shape, spices and taste. Many dishes of Portuguese and Brazilian cuisine make use of chouriço, including cozido à portuguesa and feijoada.
A popular way to prepare chouriço is slicing it part-way through and cooking it over an alcohol flame at the table (chouriço à bombeiro) in purpose-made glazed earthenware dishes with a lattice top.
In Johannesburg, South Africa, the many Portuguese immigrants in the 1960s from Portugal and Mozambique tended to settle in a suburb called La Rochelle (Little Portugal). Most of them either returned to Portugal or moved on to more affluent suburbs in the city, but restaurants in the area and the very well-supported annual "Lusitoland" fundraiser festival have chouriço on the menu.
In the heavily Portuguese counties in the US states of Rhode Island and southeastern Massachusetts, chouriço is often served with little neck clams and white beans. Chouriço sandwiches on grinder rolls, with sautéed green peppers and onions, are commonly available at local delis and convenience stores. Stuffed quahogs (also known as stuffies), a Rhode Island specialty, usually include chouriço.
In Portugal a blood sausage similar to black pudding is called chouriça de sangue (blood chouriço).  Other types of chouriço include  chouriça de vinho, chouriço de cebola,  chouriço fumado, chouriço de ossos, chourição and chouriça de vinha d’alho.
Chorizo