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Delicious Sausage Escondidinho to Impress

Name: Delicious Sausage Escondidinho to Impress
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 kg of potatoes; 400 g of calabresa sausage; 1 medium onion; 2 tablespoons butter; 1/2 cup milk; 1 cup of grated cheese; 1 tablespoon of olive oil; Salt and pepper to taste

Por

Master Receita Solta

Delicious Sausage Escondidinho to Impress

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories705 kcal

Resumo para quem tem pressa

"The sausage escondidinho layers a soft mashed potato purée with butter and milk over a golden filling of chopped calabresa sausage sautéed with onion, gratinated with grated cheese in the oven. A practical and substantial dish."

Delicious Sausage Escondidinho to Impress

O Que Você Precisa Saber

- A linguiça calabresa picada frita na cebola solta gordura defumada que tempera intensamente a carne e o purê. - A divisão do purê em duas camadas acomoda o recheio no centro, mantendo a umidade durante o forneamento. - O queijo ralado polvilhado sobre a camada superior gratina a 180°C por 35 minutos, formando uma crosta dourada.

Ingredients

Main Course

1 kg of potatoes
400 g of calabresa sausage
1 medium onion
2 tablespoons butter
1/2 cup milk
1 cup of grated cheese
1 tablespoon of olive oil
Salt and pepper to taste

Instructions

Main Course

Boil the potatoes in salted water until tender. Drain and pass them through the ricer.

In a pan, melt the butter and sauté the chopped onion until transparent.

Add the chopped calabresa sausage and fry until golden.

Mix the sausage with the mashed potatoes, add the milk, and adjust the salt and pepper.

Preheat the oven to 180°C (350°F).

In a baking dish, place half of the puree, cover with the sausage mixture, and finish with the rest of the puree.

Sprinkle the grated cheese on top.

Place in the oven and bake for approximately 35 minutes, or until golden.

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Chef Tips

- Chop the calabresa sausage into very small cubes or pulse in a food processor to make layering easier. - Mash the boiled potatoes while still hot to ensure a lump-free puree before mixing in the milk and butter. - Let the escondidinho rest for 10 minutes after removing from the oven so the slices come out firm and intact.

Variations

- Spread 3 tablespoons of creamy requeijão over the sausage layer before covering with the second half of the mashed potatoes. - Add 1 chopped ripe tomato and chopped black olives to the sausage sauté to enrich the sauce. - Add a pinch of dried oregano and smoked paprika over the grated cheese before putting it in the oven.

Substitutions

- The smoked calabresa sausage can be replaced by fresh Tuscan sausage without the skin, well sautéed. - Traditional mashed potatoes can be replaced by mashed cassava or mashed sweet potatoes. - The grated topping cheese can be finely grated mozzarella, Parmesan, or mozzarella cheese.

How to Store

Store leftovers in the original baking dish covered with aluminum foil or plastic wrap in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C for 15 minutes or in individual portions in the microwave for 2 to 3 minutes.

Can You Freeze It?

It can be frozen assembled before or after baking for up to 60 days in the freezer in a sealed container. To bake frozen, take it straight to the preheated oven at 180°C for about 45 minutes until the interior is heated and the cheese is gratinated.

What to Serve With

Pairs perfectly with fluffy white rice, green leaf salad with olive oil and vinegar, and crispy potato sticks. To drink, pair with an amber ale craft beer or natural red berry juice.