Preparation

Cut the onion in half, peel and cut the ends. Slice each half into 5 slices to form petals. Wash, dry and cut the tomatoes in half, lengthwise.
Bring a large skillet to medium heat. When heated, drizzle with olive oil, add the sausage and let it brown for about 12 minutes - stir occasionally to brown evenly.
Keep the pan over medium heat, add the sliced ​​onion and sauté for about 2 minutes - the idea is to keep the onion still crunchy. Add the tomatoes and mix well.
To flambé:
place the cachaça in a shell, bring another flame to the lighted stove and lean slightly to catch fire; drizzle the sausages with the cachaça and let it flambé until the fire goes out by itself. Caution: when the sausages are flambé, the flame may be quite high.
Serve next.

Ingredients

  • 500 g fresh tuscan sausage appetizer
  • 1 onion
  • ½ cup sweet grape tomatoes
  • ¼ cup (tea) of cachaça
  • 1 tablespoon of olive oil