- 30 min
- 6 serving
1 kg spicy or regular Tuscan sausage
2 tablespoons of Andorinha Olive Oil
1/2 cup of cachaça to flambé
Heat up some water in a pan and add the sausages as soon as it boils.
Let it cook for 2 minutes and drain.
Then slice the sausages diagonally.
Once that is done, heat up a large frying pan with Andorinha Olive Oil and add the sausage, stirring for 10 minutes or until golden brown.
To flambé, pour the cachaça in a ladle and heat over the stove top carefully until it catches fire.
Pour into the frying pan and cook until the flame is gone.
Turn off the heat and transfer to a serving dish.
Serve immediately and, if desired, with the lime slices.