Portuguese Blood Sausage Cooking Class

Step into rural Portugal and discover the secrets of one of the region’s most beloved traditional dishes: Portuguese Blood Sausage (Morcela) Soup . Hosted at a charming family farm – Quinta do Ti Zaquiel – in the heart of Mendiga, this immersive cooking class brings you closer to Portuguese culinary heritage.

Learn how to make morcela de arroz (rice blood sausage), a delicacy traditionally prepared during the pig slaughter season. Then, guided by your local host, use it to create a delicious, heartwarming soup of morcela, packed with flavor and local history.

After the hands-on experience, gather around the table for a full homemade dinner, prepared with love and fresh ingredients from the farm.

• Welcome Tasting Plate:
• Goat cheese, seasonal fruit jam, and homemade bread from the farm.
• Cooking Class:
• Step-by-step preparation of traditional blood sausage rice
• Cooking the famous soup of blood sausage using farm-fresh ingredients
• Lunch Experience:
• Starter: farm products
• Main: soup of blood sausage with seasoned and slow-cooked meats
• Dessert: choice of homemade arroz doce (sweet rice pudding) or traditional Portuguese flan (pudim)
• Drinks: Water, lemonade, homemade wine, and coffee
• All ingredients and utensils provided

Kookles, Boerderij, Eten Toer