- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 880 kcal
Quick summary
“The barbecue of Tuscan sausage and calabresa on the grill is the essential appetizer to start weekend family gatherings. With crispy skin and succulent filling, it pairs perfectly with homemade farofa and chopped vinaigrette.”
What you need to know
- The medium heat of the embers cooks the inside of the sausage completely without bursting the casing before browning the skin.
- Periodic rotation of the pieces every 5 minutes ensures uniform caramelization on all sides.
- The brief 5-minute rest before cutting keeps the internal juices sealed within the segments.
Ingredients
Main
- 1 kg of Tuscan sausage
- 1 kg of calabresa sausage
- Salt to taste
- Black pepper to taste
- Lemon for seasoning
- Farofa to accompany
- Vinaigrette to serve on the side
Instructions
Principal
- Start by cleaning the sausages well and, if necessary, make a few holes with a fork to allow the fat to drain.
- Season the sausages with salt, black pepper, and lemon juice to taste.
- Preheat the grill to medium temperature.
- Place the sausages on the grill and cook for about 15 minutes, turning occasionally to ensure even cooking.
- The sausages should be golden on the outside and well cooked on the inside.
- While the sausages cook, prepare the vinagrete, chopping onion, tomato, bell pepper, and seasoning with vinegar, olive oil, and salt.
- At the end of cooking, remove the sausages from the grill and let them rest for 5 minutes.
- Serve hot, accompanied by farofa and vinaigrette.
Chef's tips
- Avoid over-pricking the sausages so they don't lose their internal juices and dry out before cooking through.
- Keep the grill at an intermediate height to bake the center of the Tuscan sausage without burning the outer surface.
- Brush lemon juice with a pinch of black pepper over the segments in the final minutes for a fragrant shine.
Variations
- Cut the sausage links in half lengthwise in the last 3 minutes to brown the center directly on the embers.
- Stuff the pre-cooked segments with thin slices of mozzarella cheese and return to the grill to melt.
- Serve thinly sliced in rounds mixed with grilled onions as a board appetizer with toothpicks.
Substitutions
- The Tuscan pork sausage can be replaced by chicken sausage or mixed pork and beef sausage.
- Fresh calabresa sausage can be substituted with smoked country sausage or sausage with coalho cheese.
- The Tahiti lemon juice can be replaced with key lime juice or apple cider vinegar with fine herbs.
How to store
Store the roasted sausages in a sealed container in the refrigerator for up to 4 days. Reheat in a non-stick skillet or electric oven at 180°C for 8 minutes to restore temperature without drying out.
Can it be frozen?
You can freeze the already baked sausages in individual portions for up to 2 months in their own bags. Thaw in the refrigerator and heat in the skillet with sliced onions or use in stews with lentils and beans.
What to serve with
It is the right choice to accompany crispy cassava farofa in butter, fresh tomato vinaigrette with bell pepper, and toasted garlic bread. A well-chilled pilsner beer or Swiss lemonade complete the moment.
Frequently asked questions
Why does the sausage skin burst on the grill?
The skin bursts when the grill is positioned too close to the strong fire, building up steam pressure too quickly.
How to know if the Tuscan sausage is fully cooked on the inside?
Press the segment lightly; it must be firm and elastic, and when cutting the meat it should show a uniform light gray color without raw pink spots.
Is it better to prick or not to prick the sausage on the grill?
Do not make too many holes; only one or two small holes relieve the internal steam without letting the juicy fat run out.
Can I roast these sausages in a conventional oven?
Yes, place the wedges on a baking sheet lined with aluminum foil and bake at 200°C for about 35 minutes, turning halfway through.
