ALWAYS PRESENT IN Brazilian barbecues, this tender and spicy fresh sausage can also be fried, cooked with vegetables, and roasted with potatoes. It is a good addition to full-flavored pasta sauces, and fillings for breads, pies and pizzas toppings. The most common versions are pork and poultry. Throughout Brazil, though, you can find beef versions, for example, in Maracaju and Mato Grosso do Sul; goat sausage, in Petrolina and Pernambuco; and even shrimp sausage, in Acari, Rio Grande do Norte.
BEEF CUT FROM THE back of the animal, with long fibers and elongated shape. In addition to being stuffed and roasted, or simply roasted rare to be thinly sliced, eye […]
Thymus vulgaris THIS HERB OF Mediterranean origin, for some, reminiscent of oregano, is very aromatic and adapted well to cultivation in the state of Paraná and in the countryside of […]
Named ambassador of Instituto Brasil a Gosto, the chef from Alagoas brings with him his research about traditional Brazilian communities and joins forces in the manifest #pelacozinhabrasileira (in defence of […]