Linguiça Calabresa

calabresa fresca

calabresa fresca

April 4th, 2013

I walked into the butcher’s shop last week and immediately noticed some unusual sausages – Brazilian Linguiça Calabresa.

From what I’ve read and there’s not a huge amount of info readily available, this type of sausage has its origins in Calabria, Italy. Since linguiça (probably from the Italian luganega style of sausage found in ancient Roman cook books) is a traditional type of sausage, and Calabresa is similar to the Italian Calabrese, I’m inclined to think that the Romans might have taken the recipe to Iberia (Portugal and Spain). The Portuguese in turn, took the sausage to Brazil and Goa (in India).  In Brazil, linguiça is defined as processed meat product, with or without additional fat and seasonings stuffed into natural casings.

linguiça calabresa

linguiça calabresa

Calabresa can be made doce (mild) or picante (hot), fresh or unsmoked. They normally contain pork and pork fat and have a sold meat texture like a Toulouse sausage – they do not contain bread or rusk. Typical flavourings are paprika, garlic, oregano, cumin, cayenne, ground fennel seeds, nutmeg, allspice, red or white wine and possibly milk powder (which helps them keep their shape when cooked). An Italian Calabrese sausage would contain Calabrese peppers.

calabresa cooked

calabresa cooked

Marek recommends cooking his Linguiça Calabresa on a barbecue, so I did the next best thing and used a griddle pan. I was also instructed to squeeze lime juice on the sausages before serving.

These Calabresa were firm and porky, not too spicy. I noticed a distinct almondy or nutty flavour that reminded me of the white bean gratin I’d eaten in Caravelle, Barcelona.

Linguiça Calabresa will go well with all barbecue food. In Brazil and Portugal you will find them in sandwiches, soups, stews and sliced on top of pizza.

About Mad Dog
This entry was posted in Barcelona, Drink, Food, Meat, Recipes, Restaurants, Shopping and tagged , , , , , , , , , . Bookmark the permalink.

20 Responses to Linguiça Calabresa

  1. While I wouldn’t eat them myself, their historical/geographical origins are fascinating! The idea of tracing the route of food around the world – gastronomical heritage – is a great one.

  2. Looks like a proper sausage. It’s always good to hear “no bread, no rusk”:)

  3. Intriguing! My dad is Calabrese (so I can officially count myself as half Calabresa) but he hadn’t heard of these. However, Calabria is one of the few places in Italy where they enjoy spicy, hot food and make heavy handed use of chilis (peperoncini) and have many spicy sausages so this all makes sense. No wonder I am such a chili addict 🙂

  4. They look wonderful as all sausages made with real meat do. I hope you’ll be able to barbecue some soon.

  5. ChgoJohn says:

    They look delicious, MD, and seem to have a nice fat content. As you know, that’s a great sign when it comes to sausage and makes them perfect for grilling. Coincidentally, tonight’s dinner was a grilled sausage patty. They’re easier to make than stuffing casings. 😉

  6. Tessa says:

    What beautiful linguica! These look like they would great scrambled in some eggs…

  7. Karen says:

    Here in New England where a lot of Portuguese settled along the coast, you find a smoked and spicy version of linguica.

  8. I think it’s time I went to better butchers around here, I’m so tired of the offerings, even at the whole food markets. These sausages look fantastic!

  9. Pingback: Kuletos | Mad Dog TV Dinners

  10. Pingback: Botifarra d’ou | Mad Dog TV Dinners

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.