www.sausagemaking.org

Hopefully this link to a fb page showing an ancient Portuguese woman in her home, surrounded by charcuterie that she'll have made to stop her family going hungry will show below. This scene would have been commonplace before the Carnation Revolution in 1974. Now you have to hunt to find things done like this. but it still happens.

https://www.facebook.com/radioritmos/ph ... 0/?__cft__[0]=AZU-bT93WxzNyl3udnNk6sFVuurz42ZPT7IbjNhNOcWROwf8m6C2RznGW-15TTDXV1HVmTOuH3GIH-kYf1L0tsvnk4P9asAZOKiWntEJWlsAeUAE9_uHcouToBhMoVf4wUFlnc2LT7hRrgUjXCGJF38tQoWFuOj5RQsLsuWxGTctidtvdARmN1KHKui8r63ZjyY&__tn__=EH-R

Have you ever made or had a dish called "Rojoes a Cominho"? How would you describe the taste?

Answered my own question, at least how I made it, bright burst of lemon followed by cumin with garlic and reduced wine in the background, savory pork. Great flavor profile for a sausage in my mind.

Late to reply to this. I love rojoes cooked any which way you choose, so glad you made them; but my favourite is Arroz de Sarrabulho com Rojões À Moda do Minho. The rice is flavoured with pig’s blood (that’s the sarrabulho bit). If you make a rice dish with cockerels blood then it’s arroz de cabidela. Yumsk.