AI-generated image
Pão com linguiça (grilled sausage roll)
Pão com linguiça: a split, griddled pork sausage in a soft roll with fresh tomato vinaigrette
Outside every São Paulo football ground on match day, and above all on the streets around the Allianz Parque, carts with smoking griddles sell pão com linguiça: a coiled Tuscan-style pork sausage split open, crisped on the plate and tucked into a roll with vinaigrette and a splash of chilli sauce. It is fast, juicy and filling, eaten walking to the gate. The sausage is raw pork and must be cooked through. Chef's tip: once the sausage is nearly cooked, split it lengthwise and press it cut side down on the griddle; it browns all over and finishes cooking evenly.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ⅓ lb fresh pork sausages (linguiça toscana)6 sausages
- 2 tbsp hot chilli sauce (optional)
For the vinaigrette
- 2 tomatoesseeded and diced
- 1 onionfinely diced
- ½ green pepperfinely diced
- ⅓ oz flat-leaf parsleychopped
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 pinch salt
Shop this recipe on Amazon
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix 2 tomatoes, 1 onion, ½ green pepper, ⅓ oz flat-leaf parsley, 2 tbsp white wine vinegar, 2 tbsp olive oil and 1 pinch salt and set aside.
5 minStep 2: Cook 1 ⅓ lb fresh pork sausages (linguiça toscana) on a griddle or heavy pan over a medium heat for 10 minutes, turning, until browned. Common mistake: a fierce heat, which burns the skin while the middle stays raw.
10 minStep 3: Split each sausage lengthwise, almost through, open it out and press cut side down for 2–3 minutes, until browned and cooked to 160°F in the centre with no pink.
3 minStep 4: Toast the cut sides of 6 soft white rolls on the griddle for 1 minute.
1 minStep 5: Fill each roll with a sausage, spoon over the vinaigrette and add 2 tbsp hot chilli sauce if you like.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 24 g
- Carbs
- 36 g
- Fat
- 31 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pão com linguiça (grilled sausage roll) take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
French
PingadoHot milk with coffee
Order 'um pingado' at the balcão of any São Paulo padaria at 7 in the morning and the attendant pours hot milk into a ridged glass tumbler (the copo americano) and 'drips' in a splash of strong coffee, hence the name. It is milkier and gentler than a média (half coffee, half milk), creamy and lightly sweet, usually drunk standing up with a pão na chapa, a toasted buttered roll. At home you need strong filter coffee and milk heated until steaming. Scalding the milk is the frequent mistake, as boiled milk tastes flat and forms a skin. Chef's tip: froth the hot milk for a few seconds with a whisk or by pouring it back and forth between two jugs before adding the coffee, as padaria machines do.
Bobó de camarãoPrawns in cassava and coconut purée
Velvety, coral-coloured and rich with coconut, bobó de camarão is what Bahian families put on the table when there is something to celebrate, and beach restaurants from Praia do Forte to Itacaré serve it in clay pots with white rice and farofa. Cassava is boiled until it falls apart, blended with coconut milk into a smooth cream, then folded into prawns cooked with onion, tomato, peppers and a slick of dendê oil. The result is somewhere between a stew and a thick sauce, sweet from the prawns and gently earthy from the cassava. A frequent mistake is boiling the prawns in the purée for too long, which leaves them tough and curled; they go in at the very end. Cassava must always be cooked right through, never eaten raw: cut out the woody core and boil it until a knife meets no resistance. Chef's tip: blend the cassava while it is still hot, with some of its cooking water; cold cassava turns gluey in the blender.