Fogo de Chao's sausage features juicy, spiced Brazilian sausage links grilled to perfection, boasting a smoky aroma and a slightly crispy exterior that complements its flavorful, tender interior.
Equipments
- Grill (charcoal or gas)
- Tongs
- Meat thermometer
- Knife
- Cutting board
- Serving platter
Ingredients
- 2 lbs (900g) ground pork shoulder
- 1/2 lb (225g) pork fatback
- 4 cloves garlic
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 cup red wine vinegar
- 1/4 cup cold water
- Natural hog casings for stuffing
The ground pork shoulder and pork fatback must be well-chilled to ensure the sausage maintains a juicy, tender texture after grilling. Using both regular and smoked paprika enhances the smoky aroma that characterizes Fogo de Chao's sausage, so don't omit either. Natural hog casings are essential for stuffing to achieve the authentic texture and slightly crispy exterior. Proper seasoning balance, including garlic, cumin, oregano, and red pepper flakes, creates the distinct, spicy flavor profile. Your sausage from the Fogo de Chao copycat menu will have the perfect combination of smoky aroma and tender interior when these ingredient details are carefully followed.
Instructions
- Soak natural hog casings in cold water and rinse thoroughly.
- Grind pork shoulder and pork fatback using a meat grinder.
- Mince garlic cloves.
- Combine ground pork, fatback, minced garlic, paprikas, salt, black pepper, crushed red pepper flakes, cumin, and dried oregano in a large bowl.
- Add red wine vinegar and cold water to the mixture; mix well until slightly sticky and evenly seasoned.
- Rinse casings again and slide one end onto sausage stuffer attachment.
- Stuff the meat mixture into casings, being careful not to overfill; twist into links of desired length.
- Prick air bubbles in the sausage with a pin or needle.
- Refrigerate sausages uncovered for several hours or overnight to help them dry and develop flavor.
- Preheat grill to medium-high heat.
- Grill sausages, turning occasionally, until browned, crisp, and internal temperature reaches 160°F (71°C).
- Rest sausages for a few minutes.
- Slice if desired and serve on a platter.
Substitution
Sausage from the Fogo de Chao copycat menu captures the signature juicy, spiced Brazilian sausage flavor with a smoky, slightly crispy exterior and a tender, flavorful interior. If natural hog casings are unavailable, collagen casings can be used as a convenient substitute without sacrificing texture. When mixing the pork and fatback, ensure the meat stays cold to maintain the optimal consistency for stuffing. Using a meat thermometer is crucial to cook the sausage to an internal temperature of 160degF (71degC) for food safety. You can grill the sausages on either charcoal or gas to achieve the desired smoky aroma and crisp finish.
Tips
Proper preparation of natural hog casings is crucial--soak and rinse them thoroughly to avoid any off-flavors or bursting during grilling. Mixing the meat blend until slightly sticky ensures better binding, which helps maintain the sausage's shape and juiciness. Use a meat thermometer to grill sausages evenly, aiming for an internal temperature of 160degF (71degC) to guarantee safety without overcooking. Letting your sausages rest after grilling allows juices to redistribute, enhancing their tenderness and flavor.
Nutritions
Your Fogo de Chao-style sausage is rich in protein and fat due to the ground pork shoulder and pork fatback, providing sustained energy and satiety. The combination of spices like paprika, cumin, and oregano not only enhances flavor but also adds antioxidants and anti-inflammatory compounds. Red wine vinegar contributes a small amount of acetic acid, which may help with digestion. Grilling the sausage helps reduce excess fat while maintaining a flavorful, juicy interior, making it a satisfying and nutrient-dense option.
Storage
Store your Fogo de Chao sausages in an airtight container or tightly wrapped in plastic wrap to maintain freshness and prevent moisture loss. Keep them refrigerated at or below 40degF (4degC) if planning to consume within 1-2 days, or freeze at 0degF (-18degC) for longer storage up to 2-3 months. Thaw frozen sausages in the refrigerator before grilling to ensure even cooking and retain the smoky, juicy texture characteristic of authentic Brazilian sausage links.
Variation or Alternatives
You can substitute ground pork shoulder with a mix of ground beef and pork for a leaner variation while maintaining juiciness. Instead of natural hog casings, synthetic collagen casings provide a convenient alternative that still crisps well on the grill. If a smoky aroma is preferred without a charcoal grill, add a small handful of soaked wood chips to a gas grill smoker box. Adding finely chopped fresh herbs like cilantro or parsley to the sausage mix can introduce a fresh, vibrant flavor that balances the spices beautifully.
Allergies
Fogo de Chao's sausage contains pork and pork fatback, which may trigger allergies in individuals sensitive to pork products. The presence of garlic, paprika, and red wine vinegar could also cause reactions in people with specific spice or sulfite allergies. Your sensitivity to any of these ingredients should be considered before consumption.
Why this recipe?
Fogo de Chao's Sausage menu features authentic Brazilian flavors crafted from high-quality meats and unique spice blends, offering a rich and savory experience. The menu highlights traditional chorizo and pork sausages cooked to perfection, delivering a juicy and smoky taste that fans crave. Making a copycat version lets you recreate this iconic dish at home, capturing the essence of Brazilian churrasco without visiting the restaurant. Your efforts will be rewarded with bold, mouthwatering flavors that bring the spirit of Fogo de Chao to your kitchen.