Brazilian farofa with calabrian sausage

Name: Brazilian farofa with calabrian sausage
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: En
Ingredients: 1 medium onion (about 1 cup chopped); 3,5 oz Calabrian sausage (‘nduja); 3 tbsp olive oil (+/-); 1 egg; 1 carrot, grated (about ½ cup); 1 cup cassava flour (+/-); Salt to taste

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Side dish

Very Easy

20 min

154 Kcal

Want to bring a real ray of Brazilian sunshine to your plate? This farofa is the perfect accompaniment to turn a simple meal into an explosion of flavors! Gourmet, fragrant and deliciously crunchy, it offers the textural contrast we love, without ever feeling dry or heavy. Easy to prepare and full of character, it's equally at home on the barbecue or in an everyday dish. A convivial, authentic recipe to take your table to Brazil!

Ingredients

1 medium onion (about 1 cup chopped)
3,5 oz Calabrian sausage (‘nduja)
3 tbsp olive oil (+/-)
1 egg
1 carrot, grated (about ½ cup)
1 cup cassava flour (+/-)
Salt to taste

Materials

Frying pan
Grater

Preparation

Preparation5 min

Cook time15 min

Mince onion and Calabrian sausage. Sauté in olive oil over medium heat for about 4 minutes (or until onions are translucent).
Add the egg and mix well. Add the grated carrot and mix again. Sauté a little longer.
Lower the heat and gradually add the cassava flour, stirring constantly, until you reach the desired consistency (wetter or drier).
Adjust the salt at the end (the sausage is already salty). Now it's ready!

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FAQ ❓

How to make farofa crispier?

For crispy farofa, use coarse cassava flour (biju type). Add it at the end of cooking and let it toast gently over medium heat, without covering the pan. A little butter at the end of cooking adds extra crunch and flavor.

Can sausage be substituted for farofa?

Yes, Brazilian farofa is very adaptable. You can replace the sausage with bacon, shredded chicken, beef jerky or even mushrooms for a vegetarian version. Choose the filling you prefer and adjust the seasoning.

How to avoid a dry farofa?

The secret to a moist homemade farofa is the balance between fat and cassava flour. Add the flour gradually and mix well. If it becomes too dry, add a drizzle of oil or a knob of butter.

Which cassava flour should I choose for a farofa?

Fine cassava flour makes a smoother, more homogeneous farofa. A coarser flour provides more crunch. For a traditional, lightly toasted texture, biju-type flour is ideal.

How to store farofa in the fridge?

Farofa can be stored up to 3 days in an airtight tin in the fridge. Allow to cool before storing. To restore its crispness, reheat it in a frying pan rather than in the microwave.

Nutrition

for 1 serving / for 100 g

Calories: 154Kcal

Carbo: 11.3g
Total fat: 9.6g
Saturated fat: 2.2g
Proteins: 5g
Fibers: 0.8g
Sugar: 1g
ProPoints: 4
SmartPoints: 5

Nutritional information for 1 serving (51g)

Cookware

burner

Attributes

Keep refrigerated

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Mirella Mendonça

I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

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