Brazilian recipe
Calabresa sausage filling for pastéis (Recheio de pastel de calabresa)
This calabresa sausage filling is a classic in Brazilian cuisine, cherished for its bold flavor and ease of 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
Find linguiça calabresa in the specialty meat section of larger supermarkets or butcher shops in major cities. If unavailable, a smoked, spicy pork sausage serves as a suitable substitute.
Preparation method
- Place the grated linguiça calabresa and the chopped onion in a saucepan
- Sauté over medium heat until the onion is soft and the sausage is well-browned
- Drain any excess fat that has collected at the bottom of the pan
- Sprinkle the oregano over the mixture and stir well
- Allow the filling to cool completely before using it in your recipes
Observations
A highly versatile filling, perfect for pizzas, baked savory pastries, or pies. The secret to a great result is ensuring the mixture is well-drained and completely cool before adding it to the dough.
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