1. Place a skillet over medium heat. Once heated, drizzle with olive oil, add the Black Angus sausage, and let it brown for about 12 minutes—stirring occasionally for even browning.

To Flambé

1. Pour the cachaça into a ladle, bring it close to another flame on the stove, and tilt it slightly to ignite; drizzle the cachaça over the sausages and let it flambé until the flames extinguish on their own.
2. Remove from the skillet, slice, and serve with bread.