Torta Salada de Chorizo (Savory Sausage Cake) is a popular dish across Latin America, especially in Brazil. It's often served for lunch, as a snack, or even as a quick dinner.
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This torta salada de chorizo recipe yields a delicious, savory cake that's easy to make and incredibly versatile.
You can prepare it with ingredients you likely already have at home - from sausage and cheese to vegetables and herbs.
In my version, I use kielbasa sausage (a type of Polish sausage), pan-fried for extra flavor.
The batter comes together quickly with pantry staples like eggs, flour, oil, and milk.
I also like to add corn, tomatoes, and a bit of cheese for added color and taste.
For more delicious torta salada recipes, check out these favorites: Torta Salada de Atún, Torta Salgada, and Torta Salgada de Frango.
Ingredients You'll Need
- Olive oil: For sautéing.
- Smoked kielbasa sausage: Adds a smoky, savory bite.It can be substituted with any type of sausage you prefer.
- Onion: Brings moisture.
- Garlic: Adds bold, aromatic flavor.
- Tomato: Adds freshness and color.
- Canned corn: Provides sweetness and texture.
- Mozzarella or Parmesan: Adds flavor and richness.
- Scallions: Offer mild onion flavor and color.
- Parsley: Brings freshness and herbal aroma.It can be substituted with cilantro or basil.
- Olives: Add a salty, briny contrast.
- Milk: Keeps the cake moist and tender.
- Eggs: Bind the ingredients and provide structure.
- Kosher salt: Enhances overall flavor.
- Black pepper: Adds a subtle kick.
- Avocado oil or neutral oil: Adds richness without overpowering the flavor.It can be substituted with any neutral-flavored oil.
- All-purpose flour: Forms the structure of the batter.
- Cornstarch: Lightens the texture. It can be substituted with all-purpose flour.
- Baking powder: Helps the cake rise and stay fluffy.
See the recipe card for quantities.
How to Make Torta Salada de Chorizo
Note: Full instructions are provided in the recipe card below.
1. Prep the filling: Heat olive oil and sauté the kielbasa until browned. Add grated onion and garlic; cook until soft. Stir in tomato and corn, then set aside to cool.
2. Preheat the oven: Set to 180°C (350°F). Grease and flour a 9-inch round or bundt pan.
3. Make the batter: In a bowl, whisk milk, eggs, salt, pepper, and oil. Add flour, cornstarch, and baking powder. Mix until smooth.
4. Combine with filling: Fold the cooled filling into the batter along with cheese, scallions, and herbs. Reserve a bit of sausage, tomato, corn, and olives for topping.
5. Pour and top: Pour the batter into the prepared pan. Add reserved toppings over the surface.
6. Bake: Bake for 45-50 minutes or until golden and a toothpick inserted in the center comes out clean.
7. Cool and serve: Let it cool for 10-15 minutes, then remove from the pan. Slice and serve warm or at room temperature.
Watch Recipe Video
Hint: You can swap the kielbasa for any cooked sausage, shredded chicken, or even sautéed vegetables for a meatless version. This torta is perfect for using up leftovers!
Storage & Freezing
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 1 minute or in a preheated 350°F (175°C) oven, wrapped in foil, for 15 minutes.
Freezing: Personally, I don't recommend freezing it. The texture changes and becomes slightly rubbery. This torta is really best enjoyed fresh.
Camila's Tips & Variations
- No kielbasa? Use any cooked sausage, shredded chicken, or sautéed vegetables for a vegetarian option - make sure the filling isn't too wet, or it can make the savory cake soggy.
- Cheese swap: Mozzarella, cheddar, provolone, or Parmesan all work well - use what you have on hand!
- Add heat: A pinch of chili flakes or diced jalapeños adds a spicy kick.
- Herb tip: Parsley adds brightness, but cilantro or even dried oregano works in a pinch.
- Mini version: Bake in muffin tins for individual portions - great for parties or lunchboxes!
Frequently Asked Questions
Can I make torta salada without sausage?
Yes, you can! I often switch it up with shredded chicken, canned tuna, or sautéed vegetables. Just make sure the filling isn't too wet, or the cake may turn out soggy.
What's the best pan to bake torta salada in?
I usually use a 9-inch round or bundt pan, but I've also made it in loaf pans and muffin tins for smaller portions. Just keep an eye on the baking time.
Why did my torta come out dense, or didn't it rise?
I've had this happen when I overmixed the batter or forgot to check if my baking powder was fresh. Make sure your oven is fully preheated as well.
Want More Inspiration?
Want to explore more savory pies and tarts? Check out Bon Appétit's guide to Torta Pasqualina, a traditional Italian torta filled with greens and eggs. It includes great tips for handling wet fillings-perfect if you're experimenting with variations of torta salada.
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Recipe
Torta Salada de Chorizo
Equipment
- 9-inch round or bundt-style baking pan
Ingredients
For the filling:
- ½ tablespoon olive oil or any neutral-flavored cooking oil
- 240 grams kielbasa sausage or Andouille
- 1 small onion , grated
- 1 large grated fresh garlic clove
- 1 medium seeded tomato , chopped
- 85 g canned corn , well-drained
- 70 g shredded mozzarella or Parmesan cheese
- 3 chopped scallions
- ¼ cup chopped parsley or cilantro
- 6 sliced olives
For the batter:
- 210 ml milk , preferably whole, but any percent works
- 4 large eggs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 110 ml avocado oil or any neutral-flavored cooking oil
- 200 g all-purpose flour
- 50 g cornstarch
- 1½ tablespoons baking powder
- 50 g Parmesan cheese grated or shredded (optional, to taste)
Instructions
- Start by heating olive oil in a skillet over medium heat. Add the diced kielbasa sausage and sauté until lightly browned and fragrant. Stir in the grated onion and garlic, cooking for 1-2 minutes until softened. Add the chopped tomato and well-drained canned corn, and cook for an additional 1-2 minutes until everything is just warmed through. Remove from heat and let cool slightly.
- Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round or bundt-style baking pan.
- In a large mixing bowl, whisk together the milk, eggs, salt, black pepper, and oil until well combined. Gradually add the flour, cornstarch, and baking powder. Mix until the batter is smooth and lump-free.
- Fold the cooled sausage mixture into the batter along with the shredded cheese, chopped scallions, and parsley or cilantro. Mix gently until evenly combined. Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Decorate the top with reserved ingredients, such as extra sausage, tomato, corn, scallions, herbs, and sliced olives.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the torta cool in the pan for 10-15 minutes before carefully removing it from the pan. Slice and serve warm or at room temperature.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
