Sausage cooked in its casing with flames

Components

• 500 g of fresh Tuscan sausage
• One onion
• 1/2 cup (tea) of sweet grape tomatoes
• 1/4 cup (teaspoon) of cachaça
• One tablespoon of olive oil

Setup phase

1. Slice the onion in half, remove the peel and trim the ends. Cut each half into 5 segments to create petals. Rinse, dry, and slice the tomatoes lengthwise in half.

1. Place a large skillet over medium heat. Once heated, add the olive oil and water, then incorporate the sausage and cook for approximately 12 minutes, stirring occasionally until it turns golden brown.
2. Maintain the frying pan at medium heat, add the sliced onion, and sauté for approximately 2 minutes – the goal is to keep the onion slightly crisp. Then, incorporate the tomatoes and stir thoroughly.
3. To flambé: pour the cachaça into a container, bring it close to another stove flame gently, and tilt to ignite; pour the cachaça over the sausages and flambé until the flame extinguishes on its own. Caution: the flames can become quite tall while flambéing the sausages. Serve immediately afterward.