Brazilian Sausage Sandwich Recipe

Name: Flemington BBQs Brazilian Sausage Sandwich Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 lb boneless skinless chicken thighs, finely chopped or ground; 4 oz smoked pork sausage (linguiça or kielbasa), thinly sliced; 1 medium onion, finely chopped; 3 pieces garlic cloves, minced; 0.5 cup red bell pepper, small dice; 1 medium tomato, seeded and diced; 2 tbs olive oil; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp sugar (optional, to balance acidity); 2 tbs fresh parsley, chopped; 4 pieces crusty rolls or French rolls; 2 tbs butter, softened; 0.5 cup mayonnaise; 1 pieces lime (juice); 1 tsp hot sauce (optional); 1 cup small handful of arugula or lettuce; 0.5 cup sliced pickles (optional)

Inspired by Flemington BBQ

Time40m

Serves4

Chicken

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Ingredients

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For the sausage filling

1 lb boneless skinless chicken thighs, finely chopped or ground

4 oz smoked pork sausage (linguiça or kielbasa), thinly sliced

1 medium Onion, finely chopped

3 pieces Garlic cloves, minced

1/2 cup red bell pepper, small dice

1 medium tomato, seeded and diced

2 tbs olive oil

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp sugar (optional, to balance acidity)

2 tbs Fresh parsley, chopped

For the sandwich assembly

4 pieces crusty rolls or French rolls

2 tbs butter, softened

1/2 cup Mayonnaise

1 pieces lime (juice)

1 tsp hot sauce (optional)

1 cup small handful of arugula or lettuce

1/2 cup sliced pickles (optional)

Method

For the sausage filling

Prepare the chicken

If not using pre-ground chicken, finely chop the chicken thighs or pulse in a food processor in short bursts until coarsely ground. Pat dry with paper towels and season lightly with 1/4 tsp salt and a pinch of pepper.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the sliced smoked pork sausage and cook until browned and some fat renders, 3–4 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.

Add the remaining 1 tablespoon olive oil to the skillet if needed. Add the chopped onion and cook, stirring, until softened and translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the coarsely ground chicken to the skillet, breaking it up with a spatula. Cook until no longer pink, about 5–7 minutes. Stir in the diced red bell pepper and cook 2–3 minutes more until slightly softened.

Return the browned smoked sausage to the pan. Add the diced tomato, smoked paprika, ground cumin, dried oregano, remaining 3/4 tsp salt, 1/2 tsp black pepper, and sugar if using. Stir to combine and cook gently for 3–4 minutes so flavors meld and excess liquid reduces.

Taste and adjust seasoning. Stir in the chopped fresh parsley and remove the skillet from heat. Keep warm.

For the sandwich assembly

Mix the mayonnaise with juice of 1 lime and hot sauce if using; season to taste with a pinch of salt. This will be the tangy mayo spread.

Slice the rolls lengthwise and lightly butter the cut sides. Toast the rolls cut-side down on a hot griddle or skillet until golden and crisp, about 1–2 minutes.

Spread a generous layer of the lime mayo on both cut sides of each roll. Pile the warm chicken-sausage mixture into the bottom halves of the rolls, dividing evenly among 4 sandwiches.

Top each sandwich with arugula or lettuce and sliced pickles if using. Cap with the top half of the roll and press gently.

Serve immediately while warm. Optionally serve extra lime wedges and hot sauce on the side.