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Calabresa Acebolada

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

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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. 1

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

  2. 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. 3

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

  4. 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. 5

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

  6. 6

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

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Questions

What is Calabresa Acebolada?

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. This reference files it under Brazilian appetizer: made on the stovetop, rated easy and about 25 minutes start to finish.

What internal temperature should Calabresa Acebolada reach?

For Calabresa Acebolada, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

What does deglazing do in Calabresa Acebolada?

Step 5 reads: "Deglaze the pan with 2 tbsp cachaça, scraping up any browned bits from the bottom." The browned bits stuck to the pan are concentrated flavor. The liquid in step 5 dissolves them into the sauce; scrape the bottom as it bubbles.

Is Calabresa Acebolada gluten-free?

Yes. As written, nothing in the ingredient list for Calabresa Acebolada is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the sausage.

How long does Calabresa Acebolada keep?

Refrigerate what is left of Calabresa Acebolada within two hours and eat it 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.

Serve it with

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