Brazilian recipe
Calabresa filling for pastries (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 calabresa sausage
1 small onion, finely diced
Dried oregano to taste
1 small onion, finely diced
Dried oregano to taste
Where to find ingredients
Find calabresa sausage in the refrigerated meat section of specialty markets or well-stocked grocers. If unavailable, a smoked kielbasa or a spicy chorizo can serve as a substitute for the distinct smokiness of the original Brazilian sausage.
Preparation method
- Place the grated calabresa and the diced onion in a skillet.
- Sauté over medium heat until the onion is softened and the sausage is deeply browned.
- Drain any excess fat that has accumulated at the bottom of the pan.
- Sprinkle the oregano over the mixture and stir well to combine.
- Allow the filling to cool completely before using it in your recipes.
Observations
This is an incredibly versatile filling, perfect for savory pastries, pizzas, or pot pies. The secret to achieving the best texture is to ensure the mixture is well-drained and completely cool before adding it to your dough.
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