Linguiça na Brasa
Recipes with Linguiça
Linguiça grilled directly over charcoal, the way it opens every Brazilian churrasco. The skin blisters, the fat drips into the coals, and the sausage arrives at the table charred in patches and split where the pressure built. This is not a refined preparation. It is the starting gun of the meal, eaten standing up while the grill is still loaded with everything that comes next.
Prep Time
10 min
Cook Time
15 min
Servings
4
Difficulty
Easy
Ingredients
- 600 g linguiça calabresa or toscana
- Charcoal or hardwood for the grill
- Vinagrete for serving (see recipe)
- Farofa for serving
- Pão francês or crusty bread
Steps
Light a charcoal grill and let the coals build until they are covered in grey ash with a bright orange glow underneath. You want medium-high heat — a hand held 15 cm above the grate should be uncomfortable after 3 seconds.
If using whole links, thread the linguiça onto long metal skewers lengthwise, one per skewer. If using a section of the coiled calabresa, leave it whole. Do not pierce the casing before grilling.
Place the skewers over the hot coals. Grill for 5 to 6 minutes on the first side without moving, until the underside is deeply browned and the skin has started to blister.
Rotate the skewer a quarter turn. Grill for another 3 to 4 minutes. Repeat twice more, working around the sausage, until the entire surface is browned and charred in patches. Total grill time is 12 to 15 minutes.
Remove from the grill. Let the sausage rest on a wooden board for 2 minutes, then cut on the diagonal into thick slices. Serve immediately with vinagrete, farofa, and bread.
Tips
Toscana goes on the grill first because it cooks faster than the heavier beef cuts. Calabresa can tolerate more heat and more time. If the skin splits before you're ready, the fat is running out — move the sausage to a cooler part of the grill immediately. A small flare-up when the fat hits the coals is normal and desirable; a sustained flame is not.