April 4th, 2013
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.
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.
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.