Linguica Acebolada com Mandioca (Sausage with Onions and Cassava)
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Ingredients
- 500 g cooking chorizo sausages
- 600 g cassava, peeled and cut into chunks
- 2 onion, sliced
- 3 garlic cloves
- 1 tbsp red wine vinegar
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 772 kcal
- Protein
- 29.4 g
- Carbohydrate
- 62.5 g
- of which sugars
- 8 g
- Fat
- 44 g
- of which saturates
- 15.6 g
- Fibre
- 4.6 g
- Salt
- 3.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the cassava in salted water for 20-25 minutes until completely soft, then drain.
- 2
Heat the olive oil in a frying pan and cook the sausages for 8-10 minutes, turning, until browned and cooked through with no pink remaining. Lift out and slice.
- 3
Add the onion and garlic to the pan and cook for 8 minutes, until soft and golden. Stir in the red wine vinegar.
- 4
Return the sliced sausages to the pan and toss with the onions.
- 5
Serve the sausages and onions with the cassava, scattered with parsley.
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