Although Leticia Moreinos Schwartz, author of My Rio de Janeiro, resides in New York City, every time she travels home to Rio, she runs to Bráz Pizzaria to devour pão de calabresa. It’s an irresistible, well-burnished rolled sausage bread baked inside a tube mold. Though a classic in Italy, it is still a novelty in Rio. The appeal of this bread is not a mystery to cariocas (natives of Rio de Janeiro): Moreinos Schwartz says they lovelinguiça calabresaany way they can get it—and this bread is all about the sausage. But for an early-morning twist on this Italian classic, you can also use breakfast sausage. Just buy a high-quality brand you love.Moreinos Schwartz’s friend and famous baker Nick Malgieri inspired the dough for this sausage bread recipe. It’s the absolute best for sharing food with a large crowd. Serve at next weekend’s brunch party or potluck. You’ll never have any leftovers.Rolled Sausage Bread with Rosemary (Pão de Calabresa da Pizzaria Braz)Excerpted from My Rio de Janeiroby Leticia Moreinos Schwartz (Kyle Books). All rights reserved.