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Farinheira ((:fɐɾiˈɲɐjɾɐ)) is a Portuguese smoked sausage made mainly from wheat flour, pork fat and seasonings (white wine, paprika, salt and pepper). Its original recipe did not contain pork fat; it was invented by the Jews during the 15th century to deceive the Portuguese Inquisition by making them believe that they were converted to Christianity by showing they were eating pork. It has a yellow/brown colour and is served in traditional dishes like ''feijoada'' or ''cozido à portuguesa''. It is also eaten on its own, roasted or fried. In modern versions, it is previously cooked, then peeled and mixed with scrambled eggs and served on bread or toast as a starter. Although it resembles a chouriço or other meat sausage, its taste is not meaty; it's tangy (but not hot), with a doughy texture and has a somewhat sweet finish in the palate. It is never cooked sliced unlike other sausages since its dough like content would pour out of the skin during cooking. ==''Farinheiras'' with PGI == Some ''farinheiras'' made in Portugal have a PGI status: * ''Farinheira de Estremoz e Borba'', from Estremoz and Borba area, PGI since 2004.〔(Farinheira de Estremoz e Borba ) in the (DOOR ) database of the European Union. Retrieved 2014-03-16.〕 * ''Farinheira de Portalegre'', from Portalegre area, (PGI) since 1997.〔(Farinheira de Portalegre ) in the (DOOR ) database of the European Union. Retrieved 2014-03-16.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「farinheira」の詳細全文を読む スポンサード リンク
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