The best part of a Sunday barbecue is standing around the grill chatting, not worrying about whether the meat is done. Since the Sabores Churrasco Line comes fully cooked, on the grill you only need to brown it, and there's time left for what really matters: farofa made in the dripping fat, garlic bread toasting and queijo coalho sizzling over the coals.
- Time
- 50 minutes
- Serves
- 8 people
- Difficulty
- Easy
- Product
- Sabores Churrasco Line
Ingredients
Grill
- 3 packs of Sabores Churrasco Line
- 2 packs of Max Helton Traditional Garlic Bread (or Garlic Bread with Cheese)
- 2 packs of Tirolez Queijo Coalho
- BH Salt Parrilla with Garlic, to taste (only on the queijo coalho)
- Tramontina Stainless Double Skewer (75 cm), for the queijo coalho
Garlic farofa
- 3 tablespoons of Tirolez Salted Butter
- The fat that drips from the sausage (collect it in a pan under the grill)
- 6 garlic cloves, very thinly sliced
- 1 onion, chopped
- 2 cups of toasted cassava flour
- 1 tablespoon of Kisabor Onion, Garlic and Parsley Seasoning
- Ibisco Biquinho Peppers to garnish
No need to salt the sausage, because it already comes seasoned. The parrilla salt is only for the queijo coalho.
How to make it
- 1Light the grill and be a little patient: it's ready when the charcoal is covered in white ash and there are no more flames.
- 2Place a small pan in a corner, under the grate, to collect the fat that will drip. It will season the farofa.
- 3Put the sausages on the grill without piercing them, so they don't lose their juices, and turn them every three minutes until evenly browned, about 12 minutes. Since they're already cooked, all you're after here is that crispy skin.
- 4Meanwhile, put the garlic bread on the grill and keep turning it until it's toasted on both sides, which takes about ten minutes.
- 5Skewer the queijo coalho, sprinkle it with the garlic parrilla salt and let it brown on all sides, turning the skewer now and then.
- 6For the farofa, melt the butter together with the fat you collected and fry the garlic until it's light golden. Add the onion and then add the flour little by little, stirring nonstop for about five minutes, until it's loose and fragrant. Finish with the onion, garlic and parsley seasoning.
- 7Slice the sausages on the board and take everything to the table together, with the farofa and the biquinho peppers on the side, so everyone can build their plate their own way.
The secret
It's the sausage fat that goes into the farofa. It turns an ordinary farofa into the one that runs out first and that everyone asks how you made.