Originally from the Minho region, Papas de Sarrabulho is one of the most typical dishes of Portuguese cuisine.

Made from pig’s blood, chicken meat, pork, salpicão, ham, chorizo, cumin, lemon and bread or corn flour, this dish is served as a soup or accompaniment to Rojões à Minhota and should be enjoyed with a red vinho verde.

It is a more appetizing suggestion when it is cold in winter, as it is a calorically heavy meal.

Main ingredients:

  • Fresh, coagulated pork blood – Essential for giving pork its characteristic texture and flavour.
  • Various pork meats – such as pieces of hock, bacon, liver and other parts.
  • Corn flour or crumbled bread – Used to give the porridge consistency.
  • Spices and seasonings – These usually include cumin, cloves, pepper, salt and sometimes a touch of wine.
  • Water from cooking the meat – To enrich the flavour of the broth.

How is it made?

  • Cooking the meat: The pork is cooked with the spices, creating an aromatic broth.
  • Preparation of Blood: Blood is mixed with hot broth and thickened with flour or bread.
  • Incorporation: Shredded or sliced ​​meat is added to the mixture to make a hearty dish.
  • Finishing: Seasoning is adjusted and the porridge is served hot.

 

How is it served?

  • Usually, sarrabulho pork is accompanied by rojões à moda do Minho, a dish of pieces of pork fried in fat.
  • It can be sprinkled with cumin or served with a little bread.

 

It is a dish with an intense and rustic flavour that reflects the gastronomic tradition of Braga and the Minho region, often associated with family gatherings or typical parties.