Sucuk, sujuk or sudzhuk is a cured (dried) sausage, spicy and with a lot of garlic, consumed in the Balkan region, the Middle East and Central Asia, that is, in countries that were part of the Ottoman Empire. The name comes from Persian and means “full gut”.
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How to make Portuguese alheira? Portuguese Alheira Recipe. A alheira is a typical, lightly smoked Portuguese sausage originally made only with poultry meat, bread and plenty of garlic. In this recipe I used chicken and pork, but if you want the most original recipe, use only chicken meat. You can replace the chicken/chicken with turkey, duck or any other bird you prefer. It's a simple and very tasty recipe. Smoking is optional but recommended as smoking helps with flavor, color, aroma and protection.
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Recipe for homemade smoked Calabrian sausage in the pan. Smoked Calabrese sausage is one of the most loved sausages in Brazil, it goes well in feijoadas, pizzas, sliced into dishes with rice and beans, in snacks or appetizers on tables in bars and restaurants. In starters, appetizers or main dishes, it is everywhere. A good pepperoni sausage is irresistible! It is a lightly spiced sausage, with a smoky touch and a firm, very compact consistency.
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This is a classic chicken liver pâté recipe that I first saw on a Jamie Oliver show. The original recipe is a little different, I adapted it for the Brazilian palate and added some additives to give it more protection, durability and performance. It is a very quick and very tasty recipe, by applying the protective film of lard (or butter if you prefer) on the surface of the pâté it becomes very durable and maintains its reddish color.
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Potatiskorv (or värmlandskorv) is a regional Swedish sausage from Värmland, made with ground pork, beef, onion and potato. Traditionally, Potatiskorv is served hot at Christmas in Värmland and throughout Sweden. “Potatiskorv” is what this sausage is called in Värmland, while in most of Sweden it is called “värmlandskorv”.
Continue reading Värmlandskorv Potatiskorv linguiça de batata Sueca
Frankfurter It is the typical sausage used to prepare hot dogs, or hot dogs, as they were originally called in the United States. It is a strongly seasoned sausage, traditionally made with a mixture of beef and pork or just beef. They can be just smoked or lightly smoked and then cooked in water. They are ready-to-eat products and can be consumed cold or heated moments before consumption. A common mistake is to overcook them in boiling water, leaving them swollen. The correct thing is just a quick warm-up.
Continue reading Salsicha hotdog frankfurter cachorro quente
The name Coppiette comes from the form of preparation that is originally made with two thin and long slices of meat, which are hung in strips tied with a string in “doubles”, “pairs” or “couples”. Romane designates the region in which this type of preparation originated.
Continue reading Coppiette Romane carne seca italiana
Salamitos is a product from Sadia (BRF) which describes it as “snack 100% salami from Sadia that does not require refrigeration. Just open and eat anytime or anywhere!“. In short, it is a salami with a very small diameter and ready to eat, without the need for refrigeration. A pocket-friendly source of protein. It can replace “social club” crackers and cereal bars for out-of-hours snacks. It is an alternative rich in protein, free from vegetable fats (hydrogenated, from transgenic and/or interesterified sources) and with a very low level of carbohydrates.
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Under the name “Italian pancetta”, there are countless products in Italy, from pancetta afumicata – which is actually what we know as bacon or smoked bacon – even the great specialties such as pancetta piacentina and other DOP (Protected Designation of Origin) products.
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Hamburger salami is a recipe brought by German immigrants who arrived in Brazil mainly in the southern region of the country. Hamburger salami follows the traditional German salami recipe, in this case the recipe from the city of Hamburg. Salamis in Germany, unlike Italy, are often smoked before going through the drying/curing/maturation process, which is the loss of weight and gain of aromas and flavors through prolonged exposure to time.
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