Brazilian recipe
Calabresa sausage filling for pastéis (Recheio de pastel de calabresa)
This calabresa sausage filling is a Brazilian staple, prized for its bold, smoky profile and simple preparation method.
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Ingredients
300g grated linguiça calabresa
1 small onion, finely chopped
Dried oregano to taste
1 small onion, finely chopped
Dried oregano to taste
Where to find ingredients
You can find linguiça calabresa in the meat section of local butchers or major supermarkets in Botswana. If unavailable, a smoked spicy chorizo can serve as a substitute for a similar flavor profile.
Preparation method
- Place the grated calabresa sausage and the chopped onion into a pan.
- Sauté the ingredients over medium heat until the onion is soft and the sausage has turned a rich golden brown.
- Drain any excess fat that has accumulated at the bottom of the pan.
- Sprinkle the oregano over the mixture and stir thoroughly.
- Allow the filling to cool completely before using it in your recipes.
Observations
This is an incredibly versatile filling that works perfectly for pizzas, savory pastries, or pies. To ensure the best texture, the secret is to make sure the mixture is completely dry and cooled down before you use it on your dough.
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