Escondidinho de Calabresa: Creamy Mash with Spicy Sausage
A comforting Brazilian classic: silky mashed potatoes hiding a rich, tomato-simmered calabresa sausage filling. Made with everyday ingredients, it's budget-friendly and full of flavour. Serve it straight from the dish for a cosy family dinner.
🛒 Ingredients
4 servings
- 500 g potatoes
- 2 calabresa sausages (about 200 g)
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 ripe tomatoes, peeled, seeded and chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 1/3 cup (80 ml) milk
- 5 tbsp wheat flour
- 1 sprig rosemary
- 1 tsp dried oregano
- 1 bay leaf
- freshly ground black pepper
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Directions
- 1
Peel the potatoes and boil them in a pot of water until very tender, about 20 minutes.
- 2
Meanwhile, pulse the calabresa sausages (casings removed) in a food processor or blender to a coarse mince. Set aside.
- 3
In a pan, sauté the onion and garlic in the olive oil until soft and translucent.
- 4
Add the chopped tomatoes and let them soften down for a few minutes.
- 5
Stir in the minced sausage.
- 6
Season with rosemary, oregano, a pinch of black pepper and the bay leaf. Don't add salt — calabresa is already salty.
- 7
Let it simmer gently without frying, just until fragrant, then set aside.
- 8
Drain the potatoes and mash them (ricer or food processor). While still hot, add the milk, butter and flour, mixing until smooth.
- 9
The mash should stay soft and slightly loose.
- 10
Spread the sausage mixture in a baking dish, cover with the mash and serve hot, or bake for a golden top.
💡 Chef's Tip
Serve piping hot with a green salad. Keep the mash loose — that soft texture is what makes the dish so comforting. For a golden top, scatter grated cheese over the mash and bake for about 10 minutes.
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