The Querença Sausage Festival

The annual Festa das Chouriças, the smoked sausage festival, takes place in the tiny hilltop village of Querença, north of Loulé, every January and attracts many thousands of visitors keen to experience the tastes and atmosphere on offer. The two-day event includes music, and usually demonstrations of the centuries-old traditions from pig rearing to sausage making and, of course, there are stalls aplenty selling locally-made sausages right off the barbecue. It is said that St Louis, the patron saint of animals, looked after the pigs of the countryfolk, ensuring the latter had enough to eat, so thanks go to him at a Mass, which is followed by a procession through the village and surrounding lanes.

chilli-infused oil with some sliced onions over a low heat to crisp up the skin before cutting into chunks. Whip up a creamy mint yoghurt dip and serve with big hunks of crusty bread and watch your guests devour the lot! If catering for pescatarians, you can also source alheira which is made from bacalhau (check the casing material is made from cellulose to be completely pescatarianfriendly) and various spices, which can be served in the same way as the meat options.

Morcela

Perhaps one for those with a slightly stronger constitution, morcela is a typical blood sausage. This does tend to put many people off immediately, but if you are a fan of English black pudding, then give this one a go as it will not disappoint.

Ranging in colour from a chestnut brown to deep black, every region has a slight variation on the ingredient mix. Soft textures and an almost crumbly inside is guaranteed, which makes this sausage a wonderful addition to many dishes – the ingredients of pork blood and fat pair well with big flavours. A classic dish is blood sausage and scallops, so slice the meat and fry lightly before topping with some pan-seared scallops and a fresh mango and chilli salsa. Alternatively, and for a personal favourite of mine, why not try replacing the traditional sliced ham in your Eggs Benedict with some of this sausage? The combination of rich hollandaise and poached eggs with this soft, salty meat is an absolute winner.

Paio

Paio is a delicious option for sausage fans, and is often found sold ready-sliced in packs. Made with pork loin, it is flavoured with garlic and red pepper and can be purchased smoked and ready to consume. Hailing from the Alentejo, it has a solid feel to it, and is first choice to many as part of a charcuterie board or served with a chunk of fresh bread. Try it at home by having a build-your-own-pizza night and include thinly sliced paio instead of pepperoni. Another great idea would be to make a traditional bean stew (feijoada) and include thick chunks of paio rather than chouriço whilst cooking. It will add a delicate sweetness to the stew, and takes on a pleasant texture when cooked. Paio Porco Preto is considered the best.

Salpic O

A ready-to-eat sausage, salpicão will often be included in charcuterie boards as it compliments a huge range of cheeses. Coming from Northern Portugal, salpicão is flavoured with wine, bay and sweet paprika. Consisting of beef and pork loin, this is a firm sausage with a subtle flavour, and is delicious served with fresh bread and olive oil. For an addictive appetizer when having friends over, slice the salpicão and wrap the slices around a piece of hard goat’s cheese before securing with a toothpick. Dip lightly in to chilli flakes and serve on a plate with a bowl of sweet chilli jam. If you want to serve a fun selection of bite-size treats, top your sausage-wrapped cheese with a cornichon and knock up a spicy mustard mayo as a dip. The classic pairing of cheese and cured meats is always popular, and compliments all wines.

July is the sunniest month of the year in the Algarve so now is the perfect time to set your outside table to celebrate friendship and family gatherings. A beautifully-styled table setting is just as important as food, drinks and company.

We don’t buy a new set of tableware every year so will have a range of crockery selected some time ago, which hopefully we still like to see and eat from. In the best case scenario it is a neutral colour and can be matched easily with a new salad bowl, serving dish or charger plate.

A simple idea and a great addition to table settings are napkin rings. Napkin rings, also called serviette rings, first appeared in France in the 19th century and quickly became fashionable amongst the bourgeoisie. Different people and families soon developed their own unique designs for showing off their wealth and prestige to friends and guests. The most common rings were made out of silver, but others were made of bone, wood, pearls, porcelain, glass, and other materials.

I have a batch of rings made out of palm leaves, which are the most eyecatching and cutest things you can imagine for your table theme. These rings are made by crafts people in Columbia where a deep tradition in palm weaving is established. Needless to say, there is a bond between the artisan and the entrepreneur and a stable and respectful income in areas where work has historically been limited, is provided.

Your guests will certainly be entertained with a dragonfly, seahorse, lobster, crab, fish or parakeet on your outside table.