These sausage, ham, and cheese loaves are a hearty, traditional Portuguese bread, that is made with presunto, chouriço, and semi-firm sheep’s milk cheese. They can also be made into rolls.
Every Saturday when I was growing up, my mother would go to the local Portuguese bakery and buy a dozen chouriço rolls—torpedo-shaped logs stuffed with sausage. By Monday, they would be gone, mostly due to me.
To dress up my childhood classic, I added presunto and cheese, and sometimes sautéed onions and garlic, to the dough. And I form the rolls into round loaves because I think they look more elegant on the table.–David Leite
Portuguese Sausage, Ham, and Cheese Bread
- Quick Glance
- Quick Glance
- 45 M
- 3 H, 10 M
- Makes four (6-inch | 15-cm) loaves
IngredientsEmail Grocery List
HOW TO MAKE SMALL SAUSAGE, HAM, AND CHEESE ROLLS
If you’d prefer to make this bread into individual rolls, after the initial rise, break off the dough into 2 1/8-ounce (60-g) chunks and shape them into balls. Proceed with the recipe, adjusting the cooking time to about 18 minutes.
Recipe Testers Reviews
Both of my grandmothers and my mother used to make linguiça rolls, so I was called to this recipe and I’m so glad I made it. I don’t bake bread as often as I’d like as I’m a little intimidated by yeast, but this was easy even for a yeast-o-phobe like me. I used linguiça, prosciutto, and Manchego cheese, which are easily available for most.
I had a slice as soon as it was cool enough to handle (slathered with some butter) and the smokiness of the linguiça was very present in the loaf and the Manchego brought a nice tanginess to the bread.
When kneading the dough after it came out of the mixer, I had to add an additional 1/2 cup or so of flour. I shaped it into a 13-inch disk before adding the meat and cheese. It did take a lot of work to incorporate them.
It took closer to 30 minutes to bake the loaves. I served them along with dinner, but can’t wait to have some in the morning with eggs.
These were easy to make, fun to eat, and generous in terms of yield and creative uses. (Four hearty loaves for 25 minutes of hands-on time is an exceptionally good return on investment in my book!)
I added the maximum suggested amount of flour and although it still didn’t ball up, I trusted that the dough would even itself out during the subsequent hand-kneading, and indeed it did. The first rising, the shaping, and the second rising all proceeded as planned and the loaves baked up quickly with an even, golden crust.
We had plump wedges with a spicy and piquant red sauce pasta dish, which the richness of the bread complemented perfectly. I could also see this as a fantastic choice for sandwiches, as well as a great tartine base when toasted and topped with shrimp or egg salad or sliced summer tomatoes. Extra loaves can be easily frozen…or better yet, shared with neighbors & friends.
I worked through some early struggles with the dough and I’m glad I did because the bread turned out to be one of the tastiest breads I've ever had. I just wanted to keep eating it, but with two kinds of meat and cheese, it's quite filling. The recipe calls for 4 cups of flour and says to add more, 1/2 cup at a time, if it's too sticky. I added about another cup and it still was very sticky.
I didn't want to just keep adding flour so I dumped it out at that point and tried kneading it by hand. That was very challenging. I had to keep dipping my hands in the flour jar and sprinkling the dough with more. I did manage to get it into a disc (12 inches) but it was still kind of sticky. So kneading it with the meat and cheese was tricky. Thankfully the second knead, after an hour's rise, was much easier. From here on out, the recipe was a breeze.
As I said, I was glad that I didn't give up because wow. Every bite was so filled with wonderful flavors of cheese, chorizo, and, in my case, serrano. And when it was baking, the house filled with a wonderful aroma. I ate a couple pieces when it was completely cooled and they were good but 100% better when heated.
The recipe says it makes 4 loaves, which it does, but they don't last long! We had it plain all by itself, with chili, and accompanying grilled chicken.