Flambéed Angus Sausage with Cachaça
Ingredients
- Pack of Black Angus sausage from @vpj_alimentos
- ¼ cup of cachaça
- 1 tablespoon of olive oil
Directions
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- 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
- 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.
- Remove from the skillet, slice, and serve with bread.
