Calabresa Acebolada

Name: Calabresa Acebolada
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 lb calabresa sausage, thinly sliced; 1 tbsp olive oil; 2 large yellow onions, sliced; 3 garlic cloves, minced; 2 tbsp cachaça; 2 tbsp fresh parsley, chopped

Sliced cured calabresa sausage sautéed until crisp, tossed with sweet caramelized onions, and finished with a splash of cachaça. A classic Brazilian tavern dish served hot.

25 minEasyServes 4380 cal/serving

BrazilianAppetizerStovetopHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeNightshade-FreeCorn-Free

Ingredients

1 lb calabresa sausage, thinly sliced
1 tbsp olive oil
2 large yellow onions, sliced
3 garlic cloves, minced
2 tbsp cachaça
2 tbsp fresh parsley, chopped

Instructions

1

Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2

Add 1 lb thinly sliced calabresa sausage and cook for 6 to 8 minutes, stirring occasionally, until browned, crispy, and the internal temperature reaches 160°F.
3

Remove calabresa sausage from the skillet and set aside, leaving rendered fat in the pan.
4

Add 2 large sliced yellow onions and 3 minced garlic cloves to the skillet and cook over medium heat for 6 to 8 minutes until softened and caramelized.
5

Deglaze the pan with 2 tbsp cachaça, scraping up any browned bits from the bottom.
6

Return calabresa sausage to the skillet, toss with onions for 1 minute, and garnish with 2 tbsp chopped fresh parsley.

Questions

How long does Calabresa Acebolada keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Calabresa Acebolada?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Vinagrete (Brazilian Tomato Onion Relish) sauce
Guarana Limeade Spritz drink
Caipirinha drink

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