Part 2/7:
Ana emphasizes the importance of using sausage, as opposed to other types of processed meats such as linguiça. You can choose any variety, whether it’s pork, chicken, or another option. For this recipe, Ana opts for pork sausages and recommends cutting them into rounds to maximize flavor and presentation.
Pre-Cooking the Sausages
A crucial tip from Ana is to parboil the sausages before adding them to the sauce. This technique helps to remove excess fat, resulting in a tastier final product. Just cover the sausages with water in a saucepan, bring the water to a boil, and simmer for about three minutes before draining.