Brazilian Gaucho Sausage – Rustic, Smoky & Full of Flavour

Today we’re making a **SMOKED BEEF CAMPEIRA SAUSAGE**, inspired by the rural traditions of Rio Grande do Sul, Brazil, with that extra smoky SausageRoo touch! Campeira sausage has strong roots in the countryside culture of Rio Grande do Sul, especially in the Campanha region. There are many different versions and seasoning styles, but the idea here is to let the meat shine, with a rustic texture and simple ingredients. In my version, I’m using beef brisket with approximately 30% fat, fresh garlic, black pepper, and parsley. It’s a simple combination that keeps the beef flavour front and centre, with plenty of garlic, a touch of herbs, and that beautiful smoky aroma. I also use a small amount of Ajinomoto to boost the umami, and cornstarch to help retain moisture during cooking. In the video, you’ll see the whole process — mixing the sausage meat, stuffing, smoking, and finally the best part: cutting it open and giving it a taste. 🥩 RECIPE — SMOKED BEEF CAMPEIRA SAUSAGE Ingredients for 1 kg of meat + fat: 1,000 g beef brisket with approximately 30% fat 15 g salt (1.5%) 2.5 g Cure #1 (0.25%)* 10 g fresh minced garlic (1%) 5 g black pepper (0.5%) 10 g finely chopped fresh parsley (1%) 100 ml ice-cold water (10%) 20 g cornstarch (2%) 3 g Ajinomoto (0.3%) Natural hog casing, as needed All percentages are calculated based on the total weight of the meat + fat. Approximate total sausage mixture weight: **1,165.5 g before smoking**, not including the casing. The final weight will be lower due to moisture loss during the smoking and cooking process. \*This amount is based on Cure #1 containing **6.25% sodium nitrite**. Always check the composition and recommended dosage of the product you’re using, as different concentrations require different amounts. This is my smoked interpretation of Campeira sausage, inspired by the traditional gaucho style. There isn’t one single recipe that represents every version, and that variety is exactly what makes artisan sausage-making so interesting. 👇 Let me know in the comments: what is Campeira sausage like where you’re from? Beef, pork, or a mixture of both? And which seasonings are absolutely essential? If you enjoyed the recipe, leave a like, subscribe to **SausageRoo**, and share the video with that mate who loves a good artisan sausage! Follow us on Instagram:   / thesausageroo   #SausageMaking, #HomemadeSausage, #SmokedSausage, #CuredSausage, #PorkSausage, #BeefSausage, #ChickenSausage, #GameSausage, #SausageRecipes, #SausageCasing, #StuffedSausage, #ArtisanSausage, #SausageSmoking, #Linguiça, #Chorizo, #Bratwurst, #ItalianSausage, #Andouille, #Kielbasa, #BBQRecipes, #BBQTechniques, #LowAndSlow, #CharcoalBBQ, #WoodFiredBBQ, #BBQRubs, #BBQSmoking, #BarbecueSauce, #GrillingTips, #SmokedMeats, #BackyardBBQ, #BBQBrisket, #PulledPork, #BBQRibs, #Pitmaster, #GrilledSausage, #SmokingMeat, #WoodPelletSmoker, #OffsetSmoker, #SmokedBrisket, #HickorySmoked, #MesquiteSmoked, #ApplewoodSmoked, #ColdSmoking, #HotSmoking, #BBQSmokeRings, #Smokehouse, #SmokedChicken, #SmokedTurkey, #SmokedPork, #BBQPit, #SlowCookedBBQ