Learn to cook cudiguim in water in a simple and traditional way, ensuring a tender and flavorful sausage. Also check out other preparation methods, side dish tips, and much more!
Introduction
O cudiguim, also known in some regions as blood sausage, is a distinctive and peculiar-flavored sausage that is part of the culinary tradition of various regions in Brazil, especially Minas Gerais, Goiás, and the countryside of São Paulo. Made with pork meat, seasonings, and pig’s blood, cudiguim can be prepared in various ways, but one of the most traditional is cooking it in water. If you want to learn how to cook cudiguim in water and achieve a delicious result, this article is for you! We will share a simple and practical recipe, plus tips on varying the preparation, serving suggestions, and information about this very special ingredient. Keep reading and discover everything about the world of cudiguim!
What Is Cudiguim? A Little About Its Origin and Characteristics
O cudiguim is a type of sausage made from pork meat, ground bacon, coagulated pig’s blood, and seasonings. The mixture is stuffed into thin casings, forming links that are tied and then cooked or smoked.
The origin of cudiguim goes back to European tradition, more specifically Portuguese cuisine, where it is known as blood chouriço. In Brazil, cudiguim was adapted with local ingredients and became a typical dish of some regions, mainly in Minas Gerais, Goiás, Mato Grosso do Sul, and the countryside of São Paulo. In these regions, it is common to find cudiguim at open-air markets, municipal markets, and butcher shops specializing in artisanal products.
The flavor of cudiguim is intense and distinctive, with smoky notes and a slight spicy touch, depending on the seasonings used. The texture can vary depending on the preparation, but it is generally tender and moist inside, with a slight crunchiness on the outside when fried or grilled.
How to Cook Cudiguim in Water: Traditional Recipe
Cooking cudiguim in water is the most traditional and simple way to prepare it. This method preserves the authentic flavor of the sausage and results in a tender and juicy texture. Check out the step-by-step:
Ingredients:
- 500g of cudiguim fresh
- 2 liters of water
- 2 bay leaves
- 4 cloves of garlic, crushed or chopped
- 1 medium onion cut into four parts
- Salt and freshly ground black pepper to taste
Preparation Method:
- Wash the cudiguim: Wash the cudiguim under running water to remove any surface residue.
- Prepare the cooking water: In a large pot, place the water, bay leaves, garlic cloves, and onion. Season with salt and black pepper to taste. Place the pot over high heat and bring to a boil.
- Add the cudiguim: When the water is boiling, carefully add the cudiguim to the pot. Make sure it is fully submerged in the water.
- Cook over low heat: Reduce the heat to low, partially cover the pot, and let the cudiguim cook for about 30 to 40 minutes. Cooking time may vary slightly depending on the thickness of the sausage.
- Check doneness: To check if the cudiguim is cooked, pierce it with a fork. It should be firm but tender to the touch.
- Remove from water and serve: Using a slotted spoon, take the cudiguim out of the pot and place it on a platter. Let it rest for a few minutes before slicing and serving.
Other Ways to Prepare Cudiguim: Exploring Flavors and Textures
Besides the traditional cooking in water, there are other ways to prepare cudiguim, each with its particularities. Check out some options:
1. Fried Cudiguim: Crunchiness and Intense Flavor
Frying cudiguim is a great option for those who enjoy a crunchier outside texture and a more concentrated flavor.
How to do it:
- After cooking cudiguim in water according to the recipe above, let it cool a bit.
- Cut the cudiguim into slices about 1 cm thick.
- Heat a non-stick skillet with a drizzle of oil, olive oil, or pork lard over medium heat.
- Fry the slices of cudiguim for about 3 to 5 minutes on each side, or until golden and crispy.
- Remove the slices from the pan and place them on paper towels to absorb excess fat.
- Serve immediately.
Tip: You can add sliced onion to the pan in the last minutes of frying for extra flavor.
2. Baked Cudiguim: Practical and Less Greasy
Baking cudiguim in the oven is a healthier alternative, as it uses less fat than frying.
How to do it:
- Preheat the oven to 200°C (392°F).
- Cook cudiguim in water following the traditional recipe or use the raw sausage if you prefer.
- Place the cudiguim whole or cut into slices on a greased baking sheet or lined with aluminum foil or parchment paper.
- If desired, drizzle the cudiguim with a little olive oil or brush with melted butter.
- Bake in the preheated oven for about 30 to 40 minutes, turning halfway through, until golden brown and fully cooked. Oven time may vary depending on whether you used the cudiguim cooked in water or raw. If raw, the baking time will be longer.
- Remove from the oven and let rest for a few minutes before slicing and serving.
Tip: You can bake the cudiguim along with vegetables like potatoes, carrots, and onions for a complete meal.
3. Grilled Cudiguim on the Barbecue: Smoky Touch
Grilling cudiguim on the barbecue gives the sausage an irresistible smoky flavor.
How to do it:
- Light the barbecue and wait until the coals are well-formed and reddish, without high flames.
- Cook cudiguim in water following the traditional recipe or use the raw sausage if you prefer.
- If using skewers, cut the cudiguim into pieces and skewer them onto wooden or metal sticks. If you prefer, you can grill the cudiguim whole directly on the grill.
- Place the cudiguim Place on the grill, about 15 to 20 cm above the coals.
- Grill for about 10 to 15 minutes, turning occasionally, until golden and fully cooked. Grilling time may vary depending on whether you used the cudiguim cooked in water or raw. If raw, grilling time will be longer.
- Remove from the barbecue and let rest for a few minutes before serving.
Tip: If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.
4. Cudiguim in Pressure Cooker with Vegetables: Complete and Flavorful Meal
Cooking cudiguim Cooking cudiguim in a pressure cooker with vegetables is a practical way to prepare a complete and flavorful meal.
How to do it:
- In a pressure cooker, sauté chopped onion and garlic in a drizzle of oil or olive oil.
- Add the cudiguim whole or cut into large pieces to the pot and brown lightly.
- Add vegetables of your choice, such as potato, carrot, parsnip, pumpkin, and chayote, cut into medium pieces.
- Season with salt, black pepper, bay leaves, and other herbs and spices to taste (paprika, cumin, oregano, etc.).
- Add enough water to cover the ingredients up to halfway of the pot.
- Cover the pressure cooker and cook over medium heat.
- After reaching pressure, cook for about 15 to 20 minutes.
- Turn off the heat and let the pressure release naturally before opening the pot.
- Check if the cudiguim and vegetables are cooked. If necessary, cook for a few more minutes without pressure.
- Serve the cudiguim with the vegetables and the broth formed in the pot.
Tip: You can add a little tomato sauce or tomato paste to the sauté for more color and flavor in the dish.
What Goes Well with Cudiguim? Serving Suggestions
O cudiguim is a versatile dish that pairs well with a wide variety of side dishes. Here are some suggestions:
- White rice: A classic that never fails, fluffy white rice is a great option to accompany cudiguim cooked in water or in the pressure cooker.
- Beans: Carioca beans, black beans, or black-eyed peas are great choices to serve with cudiguim. The bean broth pairs perfectly with the flavor of the sausage.
- Farofa: A crispy and well-seasoned farofa made with manioc flour, bacon, onion, garlic, and parsley is a traditional and delicious side.
- Mashed potatoes or parsnip: A creamy and velvety mash contrasts with the texture of cudiguim and adds a touch of sophistication to the dish.
- Cooked or sautéed vegetables: Potato, carrot, pumpkin, chayote, green beans, cauliflower, and broccoli steamed or sautéed in butter are healthy and tasty options.
- Green salad: A salad of assorted green leaves, such as lettuce, arugula, watercress, and spinach, seasoned with olive oil, lemon, and salt, brings lightness and freshness to the meal.
- Vinaigrette: Vinaigrette, made with tomato, onion, bell pepper, parsley, vinegar, and olive oil, is a refreshing side that balances the intense flavor of cudiguim.
- Polenta: Creamy or fried polenta is a great option to accompany cudiguim, especially on colder days.
- Breads: French bread, Italian bread, or corn bread are great to accompany cudiguim fried or baked, especially when served as an appetizer.
- Sauces: Hot sauce, mustard, tartar sauce, or a sauce made from the cooking broth of cudiguim are great options to enhance the flavor of the dish.
Conclusion
O cudiguim is a tasty and versatile sausage that can be prepared in various ways, pleasing different palates. Cooking cudiguim in water is the most traditional method, preserving its authentic flavor and ensuring a tender texture. However, you can also fry, bake, grill, or even pressure cook it with vegetables to vary the preparation and create delicious dishes. With the tips and recipe we shared, you are ready to prepare a cudiguim perfect water-cooked cudiguim and explore other ways to enjoy this very special ingredient. Remember to choose side dishes that harmonize with the strong flavor of the cudiguim and enjoy this delicacy of Brazilian cuisine!
And you, how do you prefer to prepare cudiguim? Do you have any special recipes or tips to share? Leave your comment below!
Image Source: charcuterie alheiras
