Quebecois Maple-Glazed Chouriça

Ingredients

In this Quebecois adaptation, the traditional Portuguese Chouriça doce de Vinhais is transformed by incorporating the iconic ingredient of Quebec - maple syrup. The original dish is typically made with chouriça sausage, sugar, and spices. However, in this Quebecois version, the sugar is replaced with maple syrup, which adds a distinct sweetness and depth of flavor. The maple syrup glaze gives the chouriça a unique caramelized coating, elevating the dish to new heights of deliciousness. We alse have the original recipe for Chouriça doce de Vinhais, so you can check it out.

• 4 chouriça sausages 4 chouriça sausages
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 15g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, and salt.
3. 3.
   Score the chouriça sausages diagonally, making shallow cuts on both sides.
4. 4.
   Heat a skillet over medium heat and add the chouriça sausages. Cook for 2-3 minutes on each side until they are browned.
5. 5.
   Transfer the sausages to a baking dish and pour the maple syrup mixture over them.
6. 6.
   Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the sausages are cooked through and the glaze is caramelized.
7. 7.
   Remove from the oven and let the chouriça rest for a few minutes.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Chouriça sausages — Look for high-quality chouriça sausages with a good balance of fat and meat. This will ensure a juicy and flavorful result.
• Maple syrup — Opt for pure maple syrup rather than artificial substitutes for the best flavor. Grade A or Grade B maple syrup works well in this recipe.

Tips & Tricks

• For an extra burst of flavor, marinate the chouriça sausages in the maple syrup mixture for 30 minutes before cooking.
• Serve the Quebecois Maple-Glazed Chouriça with a side of crusty bread or roasted potatoes to soak up the delicious glaze.
• Adjust the sweetness of the glaze by adding more or less maple syrup according to your preference.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the maple syrup mixture.
• Leftovers can be sliced and used in sandwiches or added to pasta dishes for a tasty twist.

Serving advice

Serve the Quebecois Maple-Glazed Chouriça as an appetizer or as a main course accompanied by a fresh green salad. It pairs well with a glass of red wine or a cold beer.

Presentation advice

Arrange the glazed chouriça sausages on a platter, drizzling any remaining glaze over the top. Garnish with fresh parsley for a pop of color. Serve with toothpicks for easy snacking.