12931 Serves 8 Wed Aug 06 08:12:27 -0700 2008 Tue Feb 03 10:18:22 -0800 2009 Licensed http://www.chow.com/recipes/12931 Tue, 03 Feb 2009 18:18:22 GMT This Brazilian version of barbecue, known as churrasco a gaucha, originated in the southern state of Rio Grande do Sul, bordering Argentina and Uruguay, which is prime cattle production land. When the Portuguese imported sugarcane to Brazil they also banned cattle, because they did not want the cattle eating that valuable crop. When cattle finally were introduced, all were shipped to the south, far away from the sugarcane (where, coincidentally, the best grazing land was to be found). The use of a bunch of parsley as the basting brush, called salmora, is an adaptation of a method used throughout the Middle East and the Iberian Peninsula. The use of seasoned brine to baste is typical of South American barbecues and the tomato sauce featured with this recipe is the traditional accompaniment for a Brazilian barbecue.

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All advance preparation may be found in the ingredient list.

Heat the oil in a saucepan and add the garlic. Sauté for 30 seconds, while stirring, then add the tomatoes, tomato paste, and basil.

Simmer for 4 to 5 minutes, then add the hot water. Simmer the mixture over low heat, stirring occasionally, until quite thick. Season with salt and pepper.

Purée in a food processor. Reserve or refrigerate for later use. (The sauce can be made several days in advance.)

Combine the water, salt, puréed onions, chopped parsley, and garlic in a shallow bowl. Dip the bunch of parsley into the basting mixture and baste the tops of the sausages.

Sear the sausages on a charbroiler. Turn the sausages and baste again. Baste and turn frequently until the sausages are browned and cooked through. Remove from the grill and allow to stand 5 minutes before slicing.

Ladle about ¼ cup [60 mL] of the tomato sauce in a pool on a serving plate. Slice the lingüiça thin, on the diagonal, and arrange 4 ounces [110 g] attractively on the tomato sauce. Garnish with parsley sprigs or a chiffonade of basil leaves.

]]> http://www.chow.com Arthur L. Meyer 50 Main 6 tablespoons [90 mL] olive oil

]]> 6 garlic cloves, minced

]]> 8 large ripe tomatoes, diced

]]> 2 tablespoons tomato paste

]]> 12 fresh basil leaves, chiffonade

]]> ½ cup [120 mL] hot water

]]> Salt and black pepper to taste

]]> 2 cups [480 mL] warm water

]]> ½ cup [120 mL] kosher, sea, or rock salt

]]> 2 small onions, puréed or grated

]]> ½ cup [120 mL] fresh parsley, chopped

]]> 8 garlic cloves, finely minced

]]> 1 bunch of parsley, washed and dried, for basting

]]> 1½ pounds [675 g] Portuguese lingüiça sausage

]]> Sprigs of parsley or a chiffonade of basil leaves, for garnish

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