Prisca Linguiça Calabresa (Gerookte Calabrese Worst) 300g | Smoked Brazilian Sausage

Prisca Linguiça Calabresa Defumada — Authentic Brazilian Smoked Sausage

This is real calabresa: a smoky, boldly spiced sausage from Southern Brazil that's been a churrasco staple for generations. Prisca's Linguiça Calabresa Defumada delivers authentic garlic, paprika warmth, and that characteristic smoky crust that makes it unmistakable. Whether you're grilling, pan-frying, or building feijoada, this 300g sausage brings genuine Brazilian flavor to your table.

Why You'll Love This

✨ Authentic Southern Brazilian Recipe — Traditional calabresa blend from Brazil's cattle country, where this sausage is essential to churrasco culture

🌶️ Bold, Balanced Heat — Garlic and paprika create depth without overwhelming spice; the medium warmth complements rather than dominates

🔥 Perfect Crust When Cooked — The casing caramelizes beautifully in a skillet or over flame, sealing in juices and creating that signature smoky exterior

🥩 Versatile Protein — Works equally well grilled whole, sliced for frying, diced into stews, or layered on pizza

🇧🇷 No Surprises — Straightforward pork sausage with time-tested spicing; excellent for weeknight dinners and weekend gatherings alike

How to Use / Preparation

Pan-Frying (Fastest Method)

1. Slice the sausage into 1-inch rounds or half-moons
2. Heat a skillet over medium heat with minimal oil (the sausage releases its own fat)
3. Cook for 5-7 minutes, stirring occasionally, until edges brown and caramelize
4. Avoid piercing the casing—this keeps the juices inside
5. Serve immediately while still hot

Grilling (Churrasco Style)

1. Start with whole sausages on indirect heat for 10-12 minutes to render fat gradually
2. Move to direct flame for the final 2-3 minutes for caramelization
3. Cook until internal temperature reaches 160°F (71°C)
4. Slice and serve with farofa (toasted cassava flour) and vinagrete

In Feijoada or Bean Stews

1. Dice the sausage into small cubes (½-inch pieces)
2. Add during the final 30 minutes of cooking
3. The sausage releases flavor into the broth while staying tender
4. Pair with rice, collard greens, and orange slices

Pizza Topping

1. Slice thinly (about ¼-inch)
2. Distribute evenly across pizza before baking
3. The smoky spice complements cheese and tomato beautifully

Serving Suggestions

Calabreza is at its best when paired with the classics. Slice it into feijoada, Brazil's national black bean stew, and serve alongside fluffy white rice, farofa, and sautéed collard greens. For weekend grilling, serve whole sausages with fresh salad, roasted vegetables, and traditional sides. Try the street-food approach: split a warm pão francês (French roll), stuff with pan-fried calabresa slices, and finish with mustard and hot sauce. It's equally brilliant in a breakfast plate with scrambled eggs and toasted bread, or diced into fried rice for dinner.

The smoky, garlicky profile pairs naturally with Yoki Farofa Tradicional for texture contrast, Camil Black Beans for feijoada building, or Camil Brazilian Rice as the perfect base. A squeeze of lime and splash of vinagrete (tomato-onion relish) bring everything into focus.

Product Facts

Ingredients: Pork, salt, garlic, paprika (red pepper), black pepper, spices, curing salts

Note: Please refer to product packaging for complete ingredient information and any additives.

Nutritional Information (per 100g):

Nutritional values vary by batch. Please refer to product packaging for detailed nutritional information including energy (kcal/kJ), fat, saturated fat, carbohydrates, sugars, protein, and salt content.

Allergen Information: Primary allergen: Pork. Secondary allergens may include gluten (if binders are used), soy, celery, or mustard. Always verify packaging for complete allergen details.

Storage: Keep refrigerated at 4°C (39°F) or below. Use by the date printed on packaging. After opening, store sealed in the refrigerator and consume within 3-4 days. Can be frozen for extended storage; thaw in refrigerator before use.

Origin: Brazil (Calabresa variety from Southern Brazil)

Net Weight: 300g