Brazilian sausage Recipe

Prep meat and fat

Chill the ground pork shoulder, beef chuck, and fatback in the refrigerator until very cold (30–60 minutes). Cold meat binds better and keeps texture firm.

Combine seasonings

In a bowl, mix kosher salt, smoked paprika, black pepper, ground cumin, ground coriander, ground nutmeg, crushed red pepper, brown sugar, and minced garlic until evenly combined.

Grind or mix meats

If starting with whole cuts, cut into 1-inch cubes and pass through a coarse grinder plate. If already ground, place meats and fat into a large mixing bowl chilled over ice.

Blend with ice water

Add the seasoning mix to the ground meats. Pour in about half of the ice water and begin mixing by hand or with a stand mixer on low. Add remaining ice water gradually until mixture is tacky and cohesive (about 3 cups total). Mix 3–5 minutes until the mass holds together when pressed.

Adjust seasoning

Taste a small cooked patty: fry a teaspoon-sized piece in a skillet (about 1 minute per side) and check seasoning. If necessary, adjust salt, sugar, or spice level, mixing gently to distribute.

Rest the mixture

Cover and refrigerate the seasoned meat for at least 2 hours or overnight to let flavors meld and the salt to bind the proteins.

Prepare casings

If using natural hog casings, rinse thoroughly under running cold water, flush the inside, and soak in warm water for 30 minutes before use. Slip each casing onto the sausage stuffer horn and keep submerged in warm water until ready.

Load stuffer and fill

Load the chilled sausage mixture into a stuffer. Hold the casing gently and start filling, keeping steady pressure to avoid air pockets. Fill to a medium firmness — not overstuffed — so sausages will hold shape but can be grilled without bursting.

Form links

Twist sausages into 6–8 inch links. Prick any visible large air bubbles with a sanitized needle and smooth them out along the casing. Leave a few inches of casing unfilled at the ends and tie off.

Rest before cooking

Refrigerate stuffed sausages for at least 30 minutes to let casings set and flavors relax. For best results, refrigerate overnight.

Preheat grill

Prepare a charcoal or gas grill for medium-high heat (about 375–425°F / 190–220°C). For smoky flavor, add a small handful of soaked wood chips (e.g., hickory or mesquite) to the coals or smoker box.

Initial sear

Brush sausages lightly with vegetable oil. Place sausages on the grill and sear each side 2–3 minutes to develop a deep golden brown, rotating to get even color. Keep lid open briefly to monitor.

Cook through gently

Move sausages to indirect heat or reduce flame to medium. Continue cooking, turning occasionally, until internal temperature reaches 160°F (71°C) for pork-beef blend, about 12–18 minutes depending on thickness. Avoid high direct heat that can split casings.

Rest

Remove sausages from grill and rest 5–10 minutes on a tray tented with foil to let juices redistribute.

Finish and serve (Rodízio style)

Slice links lengthwise or at an angle. Serve immediately on skewers or platter with lime wedges and farofa or coarse salt for sprinkling. Offer slices table-side in a rodízio fashion if desired.

Keep meat and equipment cold during preparation to avoid smear and bacterial growth. Cook sausages to at least 160°F (71°C). If you prefer, freeze links for up to 3 months. Defrost in refrigerator before grilling.