Counter 09 · Latin Grill
Brazilian Sausage and Cassava Skillet Stew
Smoked calabresa sausage and tender cassava chunks simmered with tomato, peppers and a pinch of chili until the cassava edges melt into a thick sauce. Served in the pan with farofa on the side.
- Prep
- 20 min
- Cook
- 50 min
- Serves
- 6
- Level
- Easy
Mandioca com linguica is the dish Brazilian home cooks make when payday is still a week away, and it tends to become the one everyone requests. Cassava is starchier than potato, so as it simmers the outer layer softens and thickens the sauce naturally, with no flour needed. Brown the smoked sausage first to build flavor on the bottom of the pan. Bring it to the table in a cast iron skillet, with farofa for sprinkling and hot sauce for anyone who wants more heat.
Method
-
Heat the oil in a deep 12-inch cast iron skillet or braiser over medium-high heat. Brown the sausage slices for about 6 minutes, then lift them onto a plate.
-
Cook the onion and bell pepper in the sausage drippings for 6 minutes. Add the garlic, paprika and crushed red pepper and stir for 1 minute.
-
Add the cassava, tomatoes, broth and salt. Bring to a boil, cover and simmer on low for 25 to 30 minutes, until the cassava is tender and its edges start to crumble.
-
Pull out and discard any tough fibrous cores. Return the sausage and simmer uncovered for 10 minutes, stirring gently, until the sauce is thick.
-
Scatter the green onions over the top and serve straight from the skillet with farofa alongside.
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