Linguiça in cachaça

Linguiça in cachaça

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

Linguiça is a spicy garlic sausage that’s popular in most Portuguese-speaking countries. We’ve substituted chorizo here, which has the same cured flavour but is easier to get hold of. It’s a dish that David fondly remembers enjoying at bars in Rio along with a chopp, an extra-cold beer served in small glasses so it doesn’t get warm too quickly.

Ingredients

Quantity Ingredient
4 soft, fresh chorizo sausages
4 tablespoons olive oil
3-4 tablespoons cachaca
2 large onions, thinly sliced
4 garlic cloves, thinly sliced
handful chives, finely chopped

Method

  1. Thinly slice the chorizo on the diagonal. Heat the oil in a large frying pan, add the chorizo and fry for 3–4 minutes until golden brown, turning them over halfway. Remove and set aside.
  2. Add the cachaça and let the alcohol bubble and burn off for 2 minutes, scraping the bottom of the pan. Add the onions and garlic and stir well. Fry for 2–3 minutes, until the garlic is fragrant and the onions are just beginning to soften but still have a little crunch to them. Return the chorizo to the pan and toss well to mix. If the mixture is too dry, add a tiny splash of water to the pan and stir. Transfer to a warmed serving dish and sprinkle with the chopped chives. Serve immediately.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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