According to the regulations of the Brazilian Ministry of Agriculture, the Portuguese sausage has to be cured and smoked, and made exclusively with pork seasoned with garlic. In Brazil, it is easy to identify it: the links are long and shaped like a horseshoe. It can be used to add a special touch and smokiness to beans and other stews, pasta sauces, risottos, sautéed vegetables, soups, and farofas (seasoned manioc flour). It is a great appetizer, served with some crusty bread.
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