Linguiça calabresa as many of you may already know is a Brazilian cured spicy sausage. Simply put, it is absolutely delicious. Meaty, and salty, with flecks of cured pork fat, it is a treat. This fully cooked sausage is often reheated by grilling, or, sliced and quickly tossed in a hot pan. It’s great on pizzas and other types of flat breads; it’s also a welcome part of a cheese and fruit board.
I slice and chop calabresa and add it to dishes like fried rice and rice and peas. Sometimes I stir fry it with cabbage or onions for a sumptuous breakfast along with garlic butter toast. However, my favourite way is to cook it with potatoes; it makes for a full hearty meal that I can have at any time with a garden salad.
2 tablespoons oil
- 1 – 1 ½ pounds potatoes, peeled and cut into bite-size chunks rinsed and pat dry
- 1 ½ teaspoons all-purpose seasoning (see notes about salt)
- Freshly ground black pepper to taste
- 1 link calabresa sausage cut into rounds, about ¼-inch thickness
- Thinly sliced scallions/green onions (white/purple and green parts)
- Add oil to frying plan and place over medium heat until smoking hot. Swirl the pan to ensure the entire bottom of the pan is coated with oil.
- Add the potatoes in an even layer and press firmly to ensure that the potatoes are touching the entire surface of the pan. Let cook untroubled for 6 minutes.
- Sprinkle all-purpose seasoning and black pepper.
- Using a flat spatula, toss the potatoes so that the other side can brown.
- Scatter sausages over the potatoes, cover pan and reduce heat to low; cook for 12 – 15 minutes or until a knife inserts easily into the potatoes. Gently toss to mix the sausages and potatoes.
- Remove from heat, garnish with scallions/green onions and serve.
- The all-purpose seasoning I use already has in salt so I do not add salt to the potatoes, besides, there is enough salt in the sausages to balance the dish. However, if your seasoning does not have salt, add a ¼ teaspoon salt to the potatoes when adding the seasoning and black pepper.