Barbecue Sausage with Biquinho Pepper Vinaigrette
Well-cooked barbecue sausages with a fresh tomato and mild biquinho pepper relish.
- Estimated time: 40 min
- Servings: 4
Ingredients
- 600 g fresh Sadia barbecue sausages
- 200 g seeded and diced tomato
- 80 g chopped red onion
- 80 g drained pickled biquinho peppers
- 30 ml olive oil
- 20 ml white wine vinegar
- 10 g chopped parsley
- Salt and black pepper to taste
Preparation
- Prepare the relish on a clean board before handling the raw sausages. Combine the tomato, onion, biquinho peppers and parsley.
- Add the oil and vinegar, season and refrigerate the relish while cooking the sausages.
- Heat a grill over medium heat or preheat the oven to 200 °C. Also follow the package cooking instructions.
- Grill or bake for about 20–25 minutes, turning to brown evenly. Check the centre of the thickest sausage with a thermometer: this recipe uses 74 °C as a safe target, including for mixtures containing poultry.
- Rest on a clean plate for 3–5 minutes, slice and serve with the relish. Wash any plate or tongs that touched raw sausage before reusing them.
Allergens
Check the sausage label for soy, milk, wheat and other allergens.
Always check product labels and possible cross-contact with allergens.
Culinary adaptations inspired by Sadia products, not official brand recipes. Times are estimates.
