Makes: 4 hours
Preparation Time: 2h mais o tempo de descansar
- 1 kg piece of picanha (similar to top sirloin butt), or any other fatty, tender meat
- 500 g of bacon or beef tallow
- 3 small bonnet peppers
- Juice of 1 orange (a sour variety)
- Scallions and parsley to taste
- Salt and black pepper to taste
- Thick tripes, for stuffing
Hydrate the tripes, turn them over and rinse well; set it aside Cut the picanha and bacon into very small pieces. Season with the crushed pepper and the remaining ingredients. Allow it to rest for 30 minutes in the fridge. With the proper sort of funnel, stuff the tripes with the mixture of meats; tie a knot on each end, so the sausage won’t come undone. Put it aside in the fridge for some hours. When grilling, poke some tiny holes into the skin, to release excess air and liquid. Grill the whole sausage and slice it. You can serve it with cooked manioc.
Creating a sausage from specialized cuts of meat was the solution found by muleteers from Minas to preserve those meets during the settlement of Maracaju and its neighbouring regions, now known as Mato Grosso do Sul. The orange used in this recipe helps with preserving the food. It should be bitter our sour, with a wrinkled peel.