Brazilian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Linguiça Toscana na Brasa (Grilled Brazilian Pork Sausage)
Juicy fresh pork sausage links grilled until the casing snaps, a churrasco table staple alongside grilled onions.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Preheat a grill or grill pan to medium-high heat.
- 2
Prick the sausage links a few times with a fork to prevent bursting.
- 3
Grill the sausages, turning occasionally, for 15-18 minutes until browned and cooked through to 160°F.
- 4
Meanwhile, toss the onion rings with olive oil, oregano, and salt, and grill alongside the sausages until softened and charred, about 8 minutes.
- 5
Slice the sausages into rounds and pile onto a platter with the grilled onions.
- 6
Serve hot with slices of French bread to soak up the juices.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving30
Calories
0 g
Protein
2 g
Carbs
2 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Linguica toscana is the fresh pork sausage that anchors nearly every Brazilian churrasco alongside picanha, its name recalling the Tuscan immigrants who settled in southeastern Brazil and brought their sausage-making traditions with them. Grilled whole and sliced onto a platter, it is standard bar food at Sao Paulo boteco counters as much as it is backyard cookout fare.
Listahan note
This version grills the sausage alongside charred onion rings rather than serving it plain, and leans on French bread to soak up the drippings the way a boteco plate typically comes together.
Technique cues
- Pricking the casing lightly before grilling releases steam so the sausage does not split open and lose its juices onto the coals.
- Cooking to 160F internal rather than judging by color alone matters here because fresh pork sausage, unlike cured linguica calabresa, is not shelf-stable and must be fully cooked through.
- Grilling the onion rings alongside rather than in a separate pan lets them pick up the same smoke as the sausage, so the platter finishes with one consistent flavor instead of two.
Kitchen flow
- Parallel prep
- Slice the onion into rings and toss with oil, oregano, and salt while the grill preheats so both go on together.
- Make-ahead
- The onions can be sliced up to a day ahead and kept refrigerated in a sealed bag.
- Leftover move
- Slice cold sausage into a skillet with leftover onions for a quick fried-rice or feijoada side the next day.
- Cleanup rhythm
- Wipe down the grill grates while still warm, since rendered pork fat hardens quickly once it cools.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
linguica toscana (fresh Brazilian pork sausage links)
main protein
Purpose: the fresh pork and fennel-forward seasoning is what distinguishes toscana from the smokier, paprika-heavy calabresa style
Handling: prick a few times with a fork before grilling to prevent bursting
Adaptation: any fresh Italian pork sausage link is a close stand-in - sweet Italian sausage is milder but grills the same way
large onion, sliced into rings
grilled side that shares the pan
Purpose: charring alongside the sausage lets the onion pick up rendered fat and smoke instead of steaming
Handling: slice into thick rings so they hold together on the grill grates
Adaptation: bell pepper strips grill in the same amount of time and add color to the platter
dried oregano
herb seasoning for the onions
Purpose: a common boteco seasoning that adds a savory, slightly bitter note to balance the richness of the sausage fat
Handling: toss with the onion rings and oil before they hit the grill
Adaptation: dried thyme works at the same quantity for a milder, earthier note
French bread, sliced, for serving
vehicle for the drippings
Purpose: a crusty bread is traditional for mopping up the fat and juices left on the platter
Handling: slice and serve on the side, untoasted, so it can soak up the drippings at the table
Adaptation: a soft Portuguese roll (pao frances) is closer to what is used in Brazil if available
Technique notes
- Turn the sausages occasionally rather than constantly - too much handling on the grill can tear the casing before it has a chance to develop grill marks.
- Check doneness with an instant-read thermometer at the thickest point rather than by cutting into the sausage, which lets juices escape before serving.
- Let the sausages rest a couple of minutes off the heat before slicing into rounds, so the juices redistribute instead of pooling out onto the cutting board.
Ingredient swaps
- Gluten-free direction
- Confirm the sausage casing and seasoning blend are gluten-free (some fillers use bread crumb), and serve with gluten-free bread or skip the bread entirely.
- Dairy-free option
- Already dairy-free as written; no adjustment needed.
- Lower-sodium direction
- Cut the added coarse salt on the onions in half, since the sausage itself is already well-seasoned.
- Weeknight shortcut
- Use a grill pan on the stovetop instead of firing up an outdoor grill - the sausage and onions cook in the same time with less setup.
Serve alongside
- Farofa
- Vinagrete
- Grilled polenta
- Pao de queijo
- Cold Brazilian pilsner like Original or Bohemia
- Caipirinha
- Guarana soda for a non-alcoholic pairing
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate sliced sausage and onions together in an airtight container for up to 3 days
- Reheat in a skillet over medium heat until warmed through
- Freeze cooked sausage rounds for up to 2 months and thaw in the fridge before reheating
Equipment
- Grill or grill pan
- Tongs
- Instant-read thermometer
- Sharp knife for slicing
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Linguiça Toscana na Brasa (Grilled Brazilian Pork Sausage) to your week, check it against your household's allergens, and build the shopping list automatically.
More Brazilian recipes
Brazilian
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pudim de Leite (Brazilian Flan)
A silky caramel-topped milk pudding made with sweetened condensed milk, the most requested dessert at any Brazilian family gathering.
Brazilian
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Arroz Carreteiro (Brazilian Rice with Dried Beef)
A smoky one-pot rice from the gaúcho cattle-drivers of southern Brazil, cooked with shredded dried beef, tomato, and peppers.
Brazilian
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vaca Atolada (Beef and Cassava Stew)
"Stuck cow" stew: fall-apart beef short ribs braised with cassava until the pot turns thick and glossy, a Minas Gerais farmhouse classic.