Brazilian Sausage (pork Mild, Pork Hot) Recipe

Chill and prep

Trim large silverskin from the pork shoulder, leaving a mix of lean and some connective tissue for texture. Cut pork shoulder and pork back fat into 1–2 cm cubes. Keep meat and fat very cold: place cubed meat in the refrigerator or briefly in the freezer (15–20 minutes) until firm but not frozen solid. Chill grinder parts, mixing bowl and knife. Soak hog casings in cool water for at least 30 minutes, rinse inside and out and flush. Reserve cold water for use during grinding.

Set up your grinder and sausage stuffer (or a stand mixer attachment). Have a bowl of ice water nearby to keep meat cold during processing.

First grind

Pass the chilled meat and fat through a medium (8–10 mm) plate into a chilled bowl. Work in batches so meat stays cold. If using a food processor, pulse briefly—do not let the meat warm.

Season and binder

Combine the ground meat with kosher salt, pink curing salt if using, sugar, black pepper, coriander, cumin, oregano and minced garlic. Add about half of the ice water and mix thoroughly by hand or with a paddle on low speed until mixture is tacky and sticky (3–5 minutes). The salt and water help extract myosin to bind the sausage.

Final grind (optional for smoother texture)

For a finer texture typical of many Brazilian sausages, pass the seasoned meat through a finer (3–5 mm) plate a second time, keeping everything cold.

Divide the prepared base meat mixture evenly into two portions (about 1.25 kg each). Place one portion in a bowl for the mild seasoning and one for the hot seasoning.

Mild mix

To the first portion add sweet paprika, white wine or cachaça, chopped parsley and white pepper. Mix thoroughly until evenly distributed and sticky, adding up to 1–2 tbs additional cold water if needed for consistency.

Hot mix

To the second portion add smoked paprika, crushed red pepper flakes, chopped cilantro (if using) and white wine or cachaça. Mix thoroughly until uniform and tacky, adjusting with a splash of ice water if needed.

Prepare casings

Fit the stuffer with an appropriate-diameter horn (25–30 mm typical for Brazilian-style sausages). Rinse the soaked casings again under running water and slide one end onto the stuffing horn, leaving a tail.

Stuff sausages

Load the mild mixture into the stuffer and gently fill casings, keeping pressure even to avoid air pockets. Fill to a firm but not overly tight feel. Twist into links of desired length (12–15 cm recommended) leaving a little tail. Repeat with the hot mixture. If you have two stuffers or work in batches, alternate to keep mixtures cold. Prick any visible air pockets with a sterilized needle and re-twist.

Tie off ends with kitchen twine if desired. Place finished sausages on trays, cover and refrigerate for at least 2 hours to marry flavors. For best texture and flavor, refrigerate overnight before cooking.

Pan-sear (fresh sausages)

To serve fresh, heat a skillet over medium heat and add 1–2 tbs neutral oil. Add sausages and cook 10–12 minutes, turning often, until evenly browned and internal temperature reaches 71°C (160°F). Rest 5 minutes before serving.

Grill

Grill over medium heat (indirect to direct) for 10–15 minutes, turning every few minutes until nicely charred in spots and internal temperature 71°C (160°F).

To smoke or store

If you used curing salt and want smoked sausages, cold-smoke or hot-smoke per your smoker’s guidelines (hot smoke to an internal temp of 71°C/160°F). Uncured fresh sausages should be eaten within 2–3 days refrigerated or frozen for longer storage (freeze up to 3 months).

Serve warm with farofa, pão francês, rice and beans, or slice for sandwiches. Mild will be sweeter and herb-forward; hot will have a kick from flakes and smoked paprika.