Recipe of the weekPublished September 4, 2026 · by Marquinhos
Calabresa in dark beer
You know that Sunday afternoon when there's a dark beer left in the fridge door and nobody feels like making anything complicated? This recipe exists for that day. It's the biggest hit at the street market, because the smell reaches the table before the plate does, and it needs nothing on the side except a warm French roll to dip in the broth.
- Time
- 25 minutes
- Serves
- 4 people
- Difficulty
- Easy
- Product
- Sabores Smoked Thin Calabresa
Ingredients
- 1 pack of Sabores Smoked Thin Calabresa (14 oz), in thick slices
- 1 tablespoon of Tirolez Salted Butter
- 1 small bottle of dark beer (330 ml)
- 2 large onions, sliced into rings
- 4 garlic cloves, crushed
- 1 tablespoon of brown sugar
- 1 teaspoon of Kisabor Sweet Paprika Seasoning
- 1 tablespoon of Kisabor Onion, Garlic and Parsley Seasoning (or fresh parsley and scallions)
- Ibisco Biquinho Peppers to serve
- Brico Traditional French Rolls, warmed in the oven, for dipping in the broth
No need to add salt, because the calabresa is already well seasoned. If you taste it at the end and feel it's missing something, that's when you add a tiny pinch.
How to make it
- 1Cut the calabresa into slices about two fingers wide and brown them in a deep pan, without any oil at all. It releases its own fat, and that golden layer at the bottom is exactly what later becomes the broth.
- 2Once the slices are browned, take them out of the pan, add the butter and let the garlic turn golden in that mixture for about thirty seconds, just until fragrant. Then return the calabresa to the pan.
- 3Now pour in the whole dark beer and scrape the bottom with the spoon to loosen everything that stuck. Add the brown sugar and the paprika, keep the heat medium-high and wait for it to reduce until the broth thickens, which takes about 12 minutes.
- 4Only now spread the onion rings on top, lower the heat and cover the pan for five minutes. The onion steams and turns sweet without falling apart.
- 5While the onion cooks, put the Brico rolls in a very hot oven for five minutes, so they get crispy outside and soft inside.
- 6To finish, sprinkle the onion, garlic and parsley seasoning and a few biquinho peppers, take the pan straight to the middle of the table and leave the bread beside it, so everyone can dip it in the broth their own way.
The secret
Once the beer goes in, resist the urge to keep stirring. The broth needs a little peace to thicken, and whoever stirs too much ends up serving soup instead of calabresa.
