ALWAYS PRESENT IN Brazilian barbecues, this tender and spicy fresh sausage can also be fried, cooked with vegetables, and roasted with potatoes. It is a good addition to full-flavored pasta sauces, and fillings for breads, pies and pizzas toppings. The most common versions are pork and poultry. Throughout Brazil, though, you can find beef versions, for example, in Maracaju and Mato Grosso do Sul; goat sausage, in Petrolina and Pernambuco; and even shrimp sausage, in Acari, Rio Grande do Norte.