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Samba Sausages / Choricou |
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Serves: 4 Print this RecipeBRAZIL Special Equipment: 4 long bamboo skewers, soaked for 1 hour in cold water to cover and drained This simple recipe is the perfect symbol of Brazil’s sensuality and scintillating spirit. Grilled sausages are, of course, common currency among the world’s street foods, but it’s only in Brazil that street vendors take the time to make tiny slits in the sausages, fill them with minutely diced onions and bell peppers, and lovingly baste them with olive oil as they cook. The "grill" of the vendor who gave me his version was the charcoal-filled hubcap of an old car. Virtually any type of cooked sausage could be prepared this way. I’ve called for chorizos, but kielbasa, knockwurst, or even hot dogs would work well, too. 4 chorizo sausages, homemade (see recipe) or store-bought, or other cooked sausages (each 1 inch thick and 4 to 5 inches long) 1/2 onion, small, minced very fine 1/2 red bell pepper, or green, stemmed, seeded and minced very fine 2 cloves garlic, minced 2 tablespoons olive oil 1. Preheat the grill to medium-high. 2. Push a skewer lengthwise through each sausage. Make a series of diagonal parallel slits, 1/4 inch deep and 1/2 inch apart in one side of each sausage. Turn the sausage over and make a similar set of slits going the opposite direction. 3. Combine the onion, pepper, and garlic in a small bowl, then stuff some of the mixture into the slits in the sausages. 4. When ready to cook, oil the grill grate. Arrange the sausages on the hot grate and grill, turning with tongs, until lightly browned on all sides and heated through, turning as necessary, 5 to 8 minutes in all. As the sausages cook, drizzle oil over the slits. 5. Serve the sausages right on the skewers and eat them like Popsicles, with any remaining onion mixture. Serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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