- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 760 kcal
Quick summary
“An indispensable presence at Brazilian barbecues, this skewer alternates juicy pieces of Tuscan sausage with crunchy cubes of red bell pepper and aromatic slices of onion. It's worth making because of the quick assembly and the balance between the sausage fat and the sweet freshness of the vegetables.”
What you need to know
- O corte da linguiça em pedaços de 5 cm mantém a integridade da tripa e evita que a carne desmanche na grelha
- A intercalação de cebola e pimentão protege a linguiça do calor excessivo e perfuma o espeto com os vapores vegetais
- O descanso de 5 minutos antes de servir redistribui os sucos internos e garante mordidas muito suculentas
Ingredients
Main
- 1 kg of Tuscan sausage
- 1 red bell pepper cut into cubes
- 1 medium onion cut into slices
- Salt and black pepper to taste
- Wooden or metal skewers
Instructions
Principal
- Cut the sausage into pieces of approximately 5 cm.
- Alternate the sausage pieces with bell pepper cubes and onion slices on the skewers.
- Season with salt and black pepper to taste.
- Preheat the grill.
- Place the skewers on the grill and cook for about 10 minutes, turning occasionally.
- Check that the sausage is golden brown and cooked through.
- Remove from heat and let rest for 5 minutes so the juices redistribute.
- Serve hot, accompanied by sauces of your choice.
Chef's tips
- Umedeça os espetos de madeira em água por meia hora antes do uso para não carbonizarem na grelha da churrasqueira
- Fure levemente a tripa da linguiça com a ponta de um palito para liberar o excesso de gordura sem estourar na brasa
- Asse em braseiro médio sem labaredas altas para dourar a superfície enquanto cozinha a carne suína por dentro
Variations
- Pincele chimichurri caseiro fresco sobre a linguiça nos minutos finais de brasa para dar brilho e aroma de ervas
- Acrescente tomates-cereja inteiros e folhas de louro fresco intercalados nos espetos para perfumar o churrasco
- Salpique queijo provolone em cubos entre as linguiças nos minutos finais para derreter suavemente na grelha
Substitutions
- A linguiça toscana tradicional pode ser substituída por linguiça de pernil temperada, linguiça de frango ou linguiça cuiabana
- O pimentão vermelho pode ser substituído por pimentão amarelo ou verde para variar as cores e a doçura
- A cebola amarela fatiada pode ser trocada por cebola roxa ou mini cebolas descascadas inteiras
How to store
Store the roasted skewers in a closed container in the refrigerator for up to 3 days. Reheat in a skillet with a lid over low heat or in a preheated oven at 180°C for 8 minutes to maintain the tenderness of the meat.
Can it be frozen?
The skewers can be frozen raw and assembled for up to 60 days in freezer-safe plastic packaging. Thaw in the refrigerator before grilling for even cooking to the center.
What to serve with
Excellent served with cassava farofa in butter, classic vinaigrette with tomato and bell pepper, sliced French bread, and potato mayonnaise. To drink, cold pilsner beer or guarana soda.
Frequently asked questions
Do I need to boil the sausage before putting it on the skewer?
It is not necessary to parboil; the sausage bakes raw directly on the embers in about 10 to 12 minutes maintaining all the original flavor.
How to prevent sausage fat from dripping and causing flare-ups on the grill?
Bake on the second level of the grill or keep the embers well-formed without live flames so as not to burn the surface.
Why should Tuscan sausage be cut into 5 cm pieces?
This size keeps the internal juices trapped and allows the meat to cook evenly in the same time as the bell pepper and onion pieces.
Can I make these skewers in the oven?
Yes, place the skewers on a baking sheet and bake in a preheated oven at 200°C for about 20 minutes, turning halfway through.
