Brazilian recipe
Calabresa sausage filling for pastel (Recheio de pastel de calabresa)
This calabresa sausage filling is a classic in Brazilian street food, prized for its bold, savory profile and simple preparation.
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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 at local butchers or in the specialty meat section of larger supermarkets in Guyana. If unavailable, a high-quality smoked, semi-cured garlic sausage can be used as a substitute.
Preparation method
- Place the grated linguiça calabresa and the chopped onion into a frying pan.
- Sauté the ingredients over medium heat until the onion is soft and the sausage has turned golden brown.
- Carefully drain any excess fat that has rendered at the bottom of the pan.
- Sprinkle the oregano over the mixture and stir well to combine.
- Allow the filling to reach room temperature before using it in your recipes.
Observations
A versatile filling that works perfectly for pizzas, savoury hand pies, or tarts. The secret to success here is ensuring the mixture is well-drained and completely cool before you assemble your pastry.
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