Receita Solta

Homemade Calabresa Sausage: Flavor and Tradition on Your Plate

RS

Por

Master Receita Solta

Homemade Calabresa Sausage: Flavor and Tradition on Your Plate
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories350 kcal

Resumo para quem tem pressa

"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."

Homemade Calabresa Sausage: Flavor and Tradition on Your Plate

O Que Você Precisa Saber

- Moda homogênea da carne moída com gordura e temperos. - Curativo na geladeira para dar sabor. - Cozimento em água fervente para firmar a textura. - Possibilidade de substituir carne suína por frango ou peru para versão mais leve.

Ingredients

Main Course

  • 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

Main Course

1

In a basin, mix the ground pork and fat until a homogeneous mass is obtained.

2

Add the salt, black pepper, minced garlic, and fine herbs to the meat mixture.

3

If desired, incorporate red wine to add more flavor.

4

Stir the mixture well for about 10 minutes until all ingredients are well incorporated.

5

Next, roll the mixture into a sausage shape using plastic wrap.

6

Let it cure in the refrigerator for 24 hours before cooking.

7

Cook in boiling water for about 30 minutes to firm up the texture.

8

If you prefer, smoke the calabresa sausage for 20 minutes for extra flavor.

Equipe sua Cozinha

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Chef 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 You Freeze It?

- 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

Como substituir a carne suína na receita?

Você pode substituir a carne suína por carne de frango ou peru.

How to smoke calabresa sausage?

To smoke, cook the calabresa sausage in boiling water for 20 minutes.

Pode eu usar vinho branco na mistura?

O vinho tinto é uma escolha importante para dar sabor, o vinho branco não substitui efetivamente.

Posso congelar a calabresa?

Não, a receita não pode ser congelada diretamente. Use papel filme para armazenar na geladeira.

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