Chicken sausage with farofa and tomato vinaigrette
- medium
- 12
- 60 minutes plus 90 minutes freezing time
Rafael Cagali shares his recipe and technique for making chicken sausages and Brazilian farofa, a toasted crumb made from cassava flour, sautéd smoked bacon, garlic and butter for a nutty accompaniment. Served with a juicy tomato vinaigrette, this dish demonstrates restraint and letting simple ingredients and flavours sing.
Ingredients
Metric
Imperial
- 800g of chicken, a mixture of breast and leg meat, chopped into pieces that will fit through a mincer
- 50g of lardo
- 50g of semi-dried tomatoes
- 20g of basil leaves
- 15g of garlic, finely grated
- 1g of sage leaves
- 1g of ground allspice
- 18g of salt
- 3g of finely ground black pepper
- hog casings
- 2 limes, cut into wedges, to serve
TOMATO VINAIGRETTE
- 1 large tomato, peeled and diced
- 1/3 red onion, finely chopped
- 1 pinch of chopped flat-leaf parsley
- olive oil, to dress
FAROFA
- 70g of smoked bacon, finely chopped
- 2 garlic cloves, finely grated
- 1 knob of unsalted butter
- 1/2 onion, finely chopped
- 100g of cassava flour
Equipment
- mincer
- Sausage stuffer
- Metal skewers
- Charcoal barbecue or grill
Method
For the chicken sausage, combine all of the wet ingredients together in a large freezer-proof container and freeze for 1 hour
- 800g of chicken, a mixture of breast and leg meat, chopped into pieces that will fit through a mincer
- 50g of lardo
- 50g of semi-dried tomatoes
- 20g of basil leaves
- 15g of garlic, finely grated
- 1g of sage leaves
Set up a mincer with its largest attachment. Remove the chicken from the freezer and process through the machine. Mix well with the allspice, salt and pepper and return to the freezer for a further 30 minutes
- 1g of ground allspice
- 18g of salt
- 3g of finely ground black pepper
Meanwhile, soak the hog casing in lukewarm water for at least 30 minutes
Slide the casing onto a sausage stuffing attachment, leaving a good amount of overhang and tie the end
Start to feed the sausage meat through at a moderate speed to fill the casing into one long sausage, whilst pushing out any trapped air that comes through. Once all the sausage meat has been fed through, link it into 15cm sausages
Cut the sausages and form into spirals, then skewer them onto metal skewers and set aside in the fridge until needed
For the tomato vinaigrette, combine all the ingredients and season with salt, pepper and olive oil. Set aside
- 1 large tomato, peeled and diced
- 1/3 red onion, finely chopped
- 1 pinch of chopped flat-leaf parsley
- olive oil, to dress
For the cassava crumb, in a frying pan over a medium heat, fry the bacon until the fat has rendered and the edges are crisp. Add the garlic, butter and onion and sweat until soft and translucent. Add the cassava flour and toast, tossing regularly until golden. Set aside
- 70g of smoked bacon, finely chopped
- 2 garlic cloves, finely grated
- 1 knob of unsalted butter
- 1/2 onion, finely chopped
- 100g of cassava flour
Set up a barbecue for direct grilling. Barbecue the sausages on a high heat for 10 minutes, or until cooked through, turning regularly – you can cook on a plancha if you prefer
Serve with the crumb (you can reheat this, if you prefer), tomato vinaigrette and lime wedges
- 2 limes, cut into wedges, to serve
Get in touch
Please sign in or register to send a comment to Great British Chefs.
