Linguiça Calabresa

Calabresa is a staple among Brazilian households. It’s extremely versatile and used in a wide range of dishes.
It was created by Italian immigrants in São Paulo in the 1930s inspired by a Calabrian sausage.
This is a fresh version of the sausage, It’s made with course ground pork, fat, and simple seasonings.
Anywhere you go in Brazil you will find these fried, served with onions. Also very popular on pizzas and a main ingredient for feijoada - the national dish 🍲

Ingredients: British Pork Shoulder, Rice Flour, Pimenton Pepper, Cracked Black Pepper, Sugar, Fresh Garlic, Sodium Nitrite, Sea Salt, Onion Powder, Ground Fennel Seeds, Natural Hog Casing.

Allergens: None

Net Weight: 450g

Pack of 3 Sausages 

(This Product is Sent Frozen)

COOKING INSTRUCTIONS:

IF FROZEN DEFROST THOROUGHLY BEFORE USE

FAN OVEN:

150c for 30 Minutes

(Flip Half Way)

AIR FRYER:

110c - 30 Minutes

(Flip half way)

BBQ / GRILL:  

Low/Med Temp

Use the indirect cooking method (opposite side to heat source)

Move over coals at the end of the cook to crisp the skins up if you wish.

SMOKER: 

Set smoker to 80c for 1st hour, raising to 110 degrees until the internal temperature reaches 72c, then either serve or use an ice bath to stop them cooking, drain and store safely.

  
Please note these are a guideline only, cooking equipment can differ greatly.