Sweet Brazilian Plantains Sausage (pork Mild, Pork Hot) Recipe

Prepare plantains

Peel the ripe plantains: slice off both ends, make a shallow lengthwise cut in the skin and peel away. Slice each plantain on the diagonal into 1/2-inch (1.25 cm) thick pieces for larger rounds, or 1/4-inch for quicker frying.

Fry plantains (first fry)

In a large skillet or heavy-bottomed pan, add 3/4 cup of the neutral oil and heat over medium-high until shimmering (about 350°F/175°C or when a small piece of plantain sizzles). Add plantain slices in a single layer, avoiding overcrowding — fry in batches. Fry until golden and lightly soft, about 2–3 minutes per side. Transfer to a paper-towel-lined tray and sprinkle lightly with 1/2 tsp salt. This is the first fry to cook through.

Glaze plantains and finish

Reduce heat to medium-low and wipe the pan lightly if necessary. Add 1 tbsp butter and 2 tbsp brown sugar to the pan; when butter melts and sugar begins to dissolve, return the fried plantains in a single layer. Cook 1–2 minutes per side, spooning the glaze over the plantains so they caramelize lightly and develop a glossy, sweet crust. Transfer to a warm plate and keep warm.

Prep vegetables and sausages

Remove casings from the mild and hot pork sausages. Finely chop the onion, mince the garlic, dice the red bell pepper and tomato, and measure spices and cilantro.

Cook aromatics

In a separate large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and a pinch of salt; sauté until translucent, about 4–5 minutes. Add the minced garlic and diced red bell pepper; cook 1–2 minutes until fragrant.

Brown sausages

Add the crumbled mild and hot pork sausages to the skillet with the aromatics. Break the meat up with a spatula and cook until fully browned and no pink remains, about 6–8 minutes. Drain off any excess fat if the pan becomes very greasy, leaving enough to carry flavor.

Build the filling

Stir in the diced tomato, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground black pepper, and 1 tsp salt. Cook another 3–4 minutes so the tomato breaks down and flavors marry. Finish with 1 tbsp lime juice and 2 tbsp chopped cilantro; stir and taste, adjusting salt or heat (add more hot sausage or a pinch of crushed chili if desired). Keep warm.

Assemble and serve

Arrange the glazed plantain slices on a serving platter. Spoon the warm sausage mixture over the plantains or place the sausage in the center for family-style serving. Garnish with remaining cilantro leaves and serve with lime wedges alongside for squeezing.

Serving suggestion

These sweet Brazilian plantains with pork sausage pair well with white rice, black beans, or a simple green salad. Serve immediately while plantains are warm and glazed.