It is a product similar to maranho and bucho, which includes rye flour and pork bones cut into pieces and put inside a pig’s stomach. After the sausage is prepared, it is placed in a smokehouse, which allows it to acquire a characteristic flavour. It is usually boiled to accompany various dishes.
The difference with plangaio is that it includes bones from the spine of the pig.
Ingredients: Rice, pork bones, pork steaks, garlic, paprika, cumin, mint, salt, liquid blood, parsley, wine.
On the day the pig is slaughtered, the bladder and thick intestine of the pig are washed and scraped very well, and the pig’s bones and steaks are cut and seasoned with salt, crushed garlic, wine, paprika, blood and cumin, and left like this overnight. Then add to the meat the rice and the chopped mint. You only partially fill the bladder and/or the tripe of the pig, because the rice will swell. Sew up the opening with a needle and thread. Cook in a pot of boiling water for about an hour and a half.
Reciped provided by Ms Benvinda Barateiro Lourenço da Silva - Foz do Cobrão.
