- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Homemade Calabresa Sausage Recipe: A traditional and tasty dish that combines ground meat with traditional spices. Ideal for those looking for a homemade and versatile dish.”
What you need to know
- Homogeneous molding of ground meat with fat and seasonings.
- Dressing in the refrigerator to add flavor.
- Cooking in boiling water to firm up the texture.
- Possibility of substituting pork with chicken or turkey for a lighter version.
Ingredients
Main
- 500g of ground pork
- 100g of pork fat
- 2 tablespoons of salt
- 1 tablespoon of black pepper
- 2 tablespoons minced garlic
- 1 tablespoon fine herbs
- 1/2 cup of red wine (optional)
- Plastic wrap for wrapping
- For a more intense flavor, use traditional spices like cumin and paprika.
- Be careful with the amount of salt, adjust to taste.
- You can replace pork with chicken or turkey for a lighter version.
- Avoid cooking at very high temperatures so as not to dry out the calabresa.
- Store vacuum-packed calabresa sausage to keep it fresh longer.
Instructions
Principal
- In a basin, mix the ground pork and fat until a homogeneous mass is obtained.
- Add the salt, black pepper, minced garlic, and fine herbs to the meat mixture.
- If desired, incorporate red wine to add more flavor.
- Stir the mixture well for about 10 minutes until all ingredients are well incorporated.
- Next, roll the mixture into a sausage shape using plastic wrap.
- Let it cure in the refrigerator for 24 hours before cooking.
- Cook in boiling water for about 30 minutes to firm up the texture.
- If you prefer, smoke the calabresa sausage for 20 minutes for extra flavor.
Chef's tips
- Stir the mixture well to ensure the integration of the seasonings.
- Embellish the calabresa sausage with smoking for extra flavor.
- Add red wine to the mixture to give more flavor.
Variations
- Substitute Calabrian sausage with sausages of other flavors.
- Add black pepper or cajá to the seasoning for greater flavor intensity.
- Add sun-dried tomato to the seasoning to give a touch of acidity.
Substitutions
- Substitute pork for chicken or turkey meat.
- Add cumin and paprika for traditional seasoning.
- Substitute red wine with plain water in the mixture.
How to store
- Store the calabresa vacuum-packed to preserve it for longer.
- Store at room temperature after dressing.
Can it be frozen?
- Não pode ser congelada.
- There is no need for freezing for preservation.
- If necessary, freeze in plastic wrap to avoid grains.
What to serve with
Serve with white rice and farofa to give a touch of flavor.
Frequently asked questions
How to substitute pork in the recipe?
You can substitute pork with chicken or turkey.
Can I use white wine in the mixture?
Red wine is an important choice to add flavor, white wine does not effectively replace it.
Can I freeze the calabresa sausage?
No, the recipe cannot be frozen directly. Use plastic wrap to store in the refrigerator.
How to smoke calabresa sausage?
To smoke, cook the calabresa sausage in boiling water for 20 minutes.
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