Linguicinha Campeira na Brasa

Indulge in a taste of authentic Brazilian barbecue with "Linguicinha Campeira na Brasa." This country-style sausage is prepared from scratch, featuring both a traditional version and an indulgent, cheese-filled variant, perfect for grilling over a barbecue. Whether you're hosting a gathering or simply craving a taste of Brazil, this dish promises rich flavors and a delightful culinary experience.

Ingredients

🐖 2 kg minced pork leg, pernil
🥓 200 g diced pork belly/fat, toucinho suíno
🧂 50 g seasoned salt, sal temperado
🧄 4 g garlic powder, alho em pó
🎍 4 g sugar, açúcar
🌶️ 2 g black pepper, pimenta do reino
🌰 2 g nutmeg, noz-moscada
🌿 2 g dehydrated chives, cebolinha desidratada
🌱 2 g dehydrated parsley, salsinha desidratada
💧 200 ml cold water, água gelada
🧀 250 g colonial cheese, queijo colonial cubed
🌭 Approximately 2 meters hog casings, tripa

Instructions

1- Prepare Pork Fat:

• Remove the skin from pork belly.
• Dice into small cubes.

2- Mix Ingredients:

• In a large container, combine minced pork leg, diced fat, seasoned salt, garlic powder, sugar, black pepper, nutmeg, chives, parsley, and cold water.
• Mix until evenly distributed and cohesive.

3- Rest Mixture:

• Cover and refrigerate for 1.5 to 2 hours.

4- Soak Casings:

• Soak hog casings in lemon water during the resting period.

5- Add Cheese (optional):

• Dice cheese.
• Mix into half of the meat mixture if making cheese-filled sausages.

6- Stuff Sausages:

• Set up the sausage stuffer.
• Thread casing onto the nozzle, leaving an overhang.
• Fill casing with meat mixture, twisting to create links.
• Continue filling with cheese mixture as a singular coil.

7- Grill:

• Skewer sausages and place over hot embers on barbecue grill.
• Turn frequently until golden brown and cooked through.

Prep Time: 25-40 minutes
Cook Time: 20-30 minutes
Total Time: 2.5 - 3 hours (excluding casing soak time)
Servings: Approximately serves 10-12
Equipment: White plastic mixing container
Chef's knife
Mini scale for spices, Mini-Balança
Manual meat grinder/sausage stuffer
Barbecue grill
Metal barbecue skewers
Tongs/meat fork
Chef's apron and cap, APACHE

Cooking Tips

• Use pork leg for lean meat with added fat for juiciness.
• Cold water helps bind the mixture.
• Resting enhances flavors and firm texture.
• Soak casings to prevent tearing.
• Customize spices and cheese to taste.
• Distinguish cheese sausages with coiled shape.

#brazilian #barbecue #sausage #grilling #cheese #homemade

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Linguicinha Campeira na Brasa