Smoked Calabresa Sausage Farofa

Some recipes are made for chilly weather, full tables, and good conversation. In Prova e Me Conta, we always share dishes that warm the heart — and this smoked calabresa farofa is exactly that: simple, comforting, and full of Brazilian flavor.

Perfect as a side for grilled meats, barbecue, or a slow weekend lunch, this farofa brings together classic ingredients and rich, smoky taste.

Ingredients:

• 1 smoked calabresa sausage
  
• ½ pack of bacon
  
• 1 package of seasoned cassava flour (farofa mix)
  
• 2 onions, chopped
  
• 3 garlic cloves (or prepared garlic)
  
• 4 carrots, grated
  
• 1 whole cabbage, thinly sliced
  
• Olives to taste
  
• Salt and black pepper to taste

Instructions:

1. In a hot pan, cook the bacon until golden and crispy.
   
2. Add the sliced smoked calabresa sausage and brown it well.
   
3. Remove the bacon and sausage, keeping the rendered fat in the pan.
   
4. In the same pan, sauté the onions until lightly golden—season with salt and pepper.
   
5. Add the garlic and cook until fragrant.
   
6. Stir in the grated carrots and cook for a few minutes.
   
7. Add the sliced cabbage. Do not add water — it will naturally soften while keeping a slight crunch.
   
8. Stir in the olives.
   
9. Return the bacon and sausage to the pan and mix well.
   
10. Add the seasoned farofa mix and stir until everything is evenly combined.
    
11. Adjust seasoning if needed and serve warm.

The secret to this recipe is balance. The smoked sausage and seasoned farofa already bring plenty of flavor, so season carefully and let the ingredients shine.

This is the kind of dish everyone goes back for — and always wants seconds.

Now it’s your turn — make it, taste it, and then… tell us what you think- Prova e me conta!