Brazilian Sausage

Discover the bold flavors of Brazil with this authentic Brazilian Sausage recipe! Crafted from a succulent blend of pork shoulder and pork back fat, this homemade sausage is infused with a vibrant mix of garlic, paprika, cayenne pepper, and oregano, delivering a smoky, savory kick in every bite. A splash of red wine vinegar adds depth and tang, while the use of natural hog casings ensures a traditional texture and presentation. Perfectly balanced in flavor and easy to make at home, these sausages are ideal for grilling or pan-frying. Serve them sizzling hot with classic Brazilian sides like rice and beans, or tuck them into a sandwich for a street-food-inspired treat. Whether you’re planning a backyard barbecue or a cozy dinner, these sausages are guaranteed to impress!

Nutriscore Rating: 53/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 10

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

Directions

Step 1

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.

Step 2

Cut the pork shoulder and pork back fat into small cubes, roughly 1-inch in size for easier grinding.

Step 3

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.

Step 4

Add the red wine vinegar and cold water to the meat mixture. Mix thoroughly, ensuring the liquid is absorbed into the meat.

Step 5

Chill the mixture in the refrigerator for about 30 minutes to firm up the fat for easier grinding.

Step 6

After chilling, grind the meat through a meat grinder fitted with a medium-coarse plate (about 6mm).

Step 7

Once ground, thoroughly mix the sausage meat again by hand to ensure even distribution of the spices and fat.

Step 8

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.

Step 9

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.

Step 10

Allow the sausages to rest for a few hours in the refrigerator to develop flavor, or ideally, overnight.

Step 11

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.

Step 12

Serve hot with traditional accompaniments such as rice, beans, or in a sandwich with vinaigrette salsa.

Nutrition Facts

Serving size	1537.1 grams (1537.1g)

Amount per serving	% Daily Value*
Calories	4020

Total Fat 320.10g	410%
Saturated Fat 120.10g	601%
Polyunsaturated Fat NaNg
Cholesterol 1072mg	357%
Sodium 7807mg	339%
Total Carbohydrate 18.60g	7%
Dietary Fiber 7.70g	28%
Total Sugars 1.90g
Protein 239.30g	479%

Vitamin D 0IU	0%
Calcium 347mg	27%
Iron 16mg	86%
Potassium 4087mg	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.

Source of Calories

Fat: 73.6%

Protein: 24.5%

Carbs: 1.9%