Bolo do Caco com Chouriço | Madeira Island Bread Stuffed with Chouriço

GET THE RECIPE: About Portuguese Sausages: *https://relishportugal.com/portuguese-sausages/ *https://devourlisbonfoodtours.com/blog/portuguese-sausage/ *https://catavino.net/guide-portuguese-chourico/ *https://core.ac.uk/download/pdf/82189602.pdf Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: Portable Induction Cooktop: https://amzn.to/3cryNBj Potato Masher: https://amzn.to/39i9IHe Food Scale: https://amzn.to/2E9YdGt Carbon Steel Pan: https://amzn.to/2EaB9az Instant Read Thermometer: https://amzn.to/2ZNrdw2 RELATED RECIPES: Poncha | Madeira Island’s Cocktail: https://youtu.be/kmBwTGD2v4U https://justcookwithmichael.com/recipes/poncha/ Espetada | Portuguese Beef Skewers: https://youtu.be/lHwdunC9Zes https://justcookwithmichael.com/recipes/espetada-portuguese-beef-skewers/ Papo Secos | Portuguese Bread Rolls: https://youtu.be/40zqL-lXrYY https://justcookwithmichael.com/recipes/papos-secos/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc Bolo do Caco com Chouriço 8 cups bread flour. 960 g 3 cups water 710 g 1/8 tsp sugar 1 cup mashed white sweet potatoes 213 g 1-2/3 TBSP salt 28 g 2-1/4 tsp dry yeast 1-2 lbs Chouriço Rehydrate the dry yeast in warm water with a pinch of sugar. Add 6 cups of the flour (reserve two cups) to the water yeast mixture. Allow with to hydrate the yeast and ferment for 1-2 hours. While the dough is fermenting boil your potatoes in unsalted water. cook for about 10 to 15 minutes. Mash the potatoes and measure out 1 cup. Mix the mashed potatoes and salt into the the dough that has been fermenting for 1-2 hours. Slowly knead in the remaining 2 cups of flour. Proof for bulk proof for 3-6 hours at 75-85°F. Or over night for 8-12 hours a 65-75°F Prepare your dough to be stuffed with the sausage by portioning out the dough and 6-7 ounce portions. Shape the dough into a small disk about 5 inches in diameter and let rest for about 10 minutes to relax the gluten. Cut the sausage in coin shapes about a quarter inch thick. (if you prefer you can cut the sausage in very long quarter inch strips) Shape the dough into rectangles about 7 inches long bye 4 inches wide. Place about 4-6 oz of sausage on each piece of dough. And and with the wide side of the dough closest to you fold the dough over the sausage- just enough to cover the sausage. Next fold the ends of the dough over the end pieces sausage; and finally fold the other wide side of the dough over the sausage. Place on a cookie sheet seam side down. Warm up a pan to a medium low temperature (about 300°F) and place the sausage stuffed dough seam side down in the pan. Cook on each side for about 5 minutes (for a total cook time in the pan of about 25-30 minutes). Note: after you brown each of the sides you can place the whole thing in the oven for about 20 minutes to finish cooking) Find the detailed recipe on my website! ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.