Brazilian Sausage
Discover the rich, bold flavors of "Brazilian Sausage," a traditional favorite that combines succulent pork shoulder and luscious back fat with a vibrant blend of spices, including paprika, garlic, cayenne, and oregano. Perfectly seasoned and infused with a splash of red wine vinegar, this homemade sausage is expertly crafted using hog casings, delivering authentic texture and taste. Whether grilled to smoky perfection or sizzled in a skillet, these sausages offer a tantalizing mix of smoky, savory, and spicy notes that are ideal for serving alongside classic Brazilian sides like rice and beans or tucked into a sandwich with tangy vinaigrette salsa. Bring a piece of Brazil to your kitchen with this mouthwatering recipe that's perfect for gatherings or family meals.
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Recipe Information
Ingredients
- 1000 grams pork shoulder
- 200 grams pork back fat
- 5 cloves garlic, minced
- 2 tablespoons paprika
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 60 milliliters red wine vinegar
- 2 meters hog casings
- 120 milliliters cold water
Instructions
Prepare the hog casings by rinsing them under cold water and soaking them in a bowl of water for at least 30 minutes. Change the water a couple of times during soaking.
Cut the pork shoulder and pork back fat into small cubes, roughly 1-inch in size for easier grinding.
In a large bowl, combine the cubed pork shoulder and pork back fat with minced garlic, paprika, ground black pepper, salt, dried oregano, and cayenne pepper. Mix well until the spices are evenly distributed.
Add the red wine vinegar and cold water to the meat mixture. Mix thoroughly, ensuring the liquid is absorbed into the meat.
Chill the mixture in the refrigerator for about 30 minutes to firm up the fat for easier grinding.
After chilling, grind the meat through a meat grinder fitted with a medium-coarse plate (about 6mm).
Once ground, thoroughly mix the sausage meat again by hand to ensure even distribution of the spices and fat.
Rinse the hog casings one final time and fit them onto the sausage stuffer. Fill the casings with the sausage mixture, taking care not to fill them too tightly to avoid bursting.
Twist the sausages at intervals of about 4-5 inches to form individual links. Use a pin to prick any visible air bubbles in the sausages.
Allow the sausages to rest for a few hours in the refrigerator to develop flavor, or ideally, overnight.
To cook, preheat a grill or skillet over medium heat. Cook the sausages for about 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
Serve hot with traditional accompaniments such as rice, beans, or in a sandwich with vinaigrette salsa.
Nutrition Facts
Calories |
4020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.1 g | 410% | |
| Saturated Fat | 120.1 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1072 mg | 357% | |
| Sodium | 7807 mg | 339% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 1.9 g | ||
| Protein | 239.3 g | 479% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4087 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
