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English (UK) 
Description: Sausage made with lean and tender pork meat (some-times loin), chopped into fine miga, to which pig's blood, spices and also parsley or mint, chopped onion and rice are added.
Region: Algarve.
Other denominations: Rice black pudding.
Special feature: Stuffed with blood, meat and rice.
History: Like all sausages in the region, it is a process of preserving food for times of less food richness.
Use: It is cut into slices and eaten raw with bread, or fried, as a snack. Traditionally, they were eaten for breakfast the day after they were prepared.
Know-how: The meat used for this sausage is lean and tender pork (sometimes loin), minced in fine miga, to which pig's blood, spices and also parsley or mint, chopped onion and rice are added. They do not mature, filling immediately in thick pig guts, bladder, stomach, sacs made with the mesentery and also blind. They cook for approximately one hour, in Moorish broth (water, salt, whole onion, parsley and bay leaf).
Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001
