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Calabresa acebolada
Sausage with onions
Calabresa acebolada: smoked calabresa sausage pan-fried with onions, the boteco plate to share
Calabresa is Brazil's smoked pork sausage, mildly spiced with chilli and fennel, and in bars across the country a sizzling plate of it fried with onions lands on the table with toothpicks, farofa or bread and a round of drinks. At home it is a ten-minute snack or a quick lunch with rice and beans. The sausage edges caramelise in their own fat, then the onions soften in it until sweet but still with a little bite. Chef's tip: slice the sausage on a sharp diagonal so each piece has more surface to brown.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Ingredients
- 2 large onionscut into thick half-moons
- 1 tbsp olive oil
- ½ tsp dried oregano
- 1 tbsp fresh parsleychopped
- 1 farofa, to serve (optional)
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Method
0/4 doneStep 1: Cut the 1 ⅛ lb smoked calabresa sausage (pork) into 5 mm slices on the diagonal.
3 minStep 2: Heat the 1 tbsp olive oil in a large frying pan over a medium heat. Fry the sausage for 6–8 minutes, turning, until the edges are browned and the fat has run; it should be piping hot all the way through (160°F).
8 minStep 3: Add the 2 large onions and ½ tsp dried oregano and fry for 5–6 minutes, stirring now and then, until the onions are golden and soft but still slightly crisp. Do not put a lid on the pan, the most common mistake, or the onions steam pale and watery.
6 minStep 4: Sprinkle with 1 tbsp fresh parsley and serve hot in the pan, with 1 farofa, to serve (or crusty bread, which is not gluten free).
1 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 18 g
- Carbs
- 8 g
- Fat
- 36 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does calabresa acebolada take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of large onions?
- 2 shallots per onion.
- What can I use instead of dried oregano?
- Dried thyme or marjoram, same amount.
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