Calabresa is a common sausage in Brazil. The name Calabresa comes from the Calabria region in southeastern Italy which is the origin of this sausage. The main difference between the two is that the Brazilian Calabresa is smoked. Calabresa, like many other Portuguese and Brazilian sausages, is often served as part of a heavy meal, typically accompanied by rice, beans, and other pork products.
|Lean pork (butt, ham)||800 g||1.76 lb|
|Back fat or hard fat trimmings||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||2.5 g||½ tsp|
|Pepper||2.0 g||1 tsp|
|Dextrose (glucose)||2.0 g||½ tsp|
|Sugar||2.0 g||½ tsp|
|Fennel, ground||2.0 g||1 tsp|
|Paprika, sweet||6.0 g||2 tsp|
|Cayenne||2.0 g||1 tsp|
|Garlic, granulated||3.0 g||1 tsp|
|T-SPX culture||0.12 g||use scale|
- Grind pork through 3/8” plate (10 mm).
- Grind fat through 3/8” (10 mm) plate.
- Dilute starter culture in 1 tablespoon of de-chlorinated water.
- Mix lean meat with salt and cure #2 until sticky. Add spices, culture and fat and mix again.
- Stuff firmly into 38 mm hog casings forming 6” (15 cm) links.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Apply thin cold smoke ( < 20º C, 68º F) for a 4 days.
- Dry at 16-12º C (60-54º F), 85-80% humidity for 1 month. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), 75% humidity.