According to the regulations of the Brazilian Ministry of Agriculture, the Portuguese sausage has to be cured and smoked, and made exclusively with pork seasoned with garlic. In Brazil, it is easy to identify it: the links are long and shaped like a horseshoe. It can be used to add a special touch and smokiness to beans and other stews, pasta sauces, risottos, sautéed vegetables, soups, and farofas (seasoned manioc flour). It is a great appetizer, served with some crusty bread.
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Powered by 