Cassava Escondidinho with Calabresa Sausage

Name: Cassava Escondidinho with Calabresa Sausage
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Brésilienne
Ingredients: 1 kg cassava (yuca), peeled and cut into chunks; 2 tbsp margarine; 100 ml whole milk; 500 g calabresa sausage, ground; 1 onion, finely chopped; 2 garlic cloves, minced; 1 ripe tomato, chopped; 150 g mozzarella, grated; Salt and black pepper to taste

By Marie Lefebvre · Updated October 14, 2026

Here's a deeply comforting Brazilian classic: under a silky cassava purée hides a generous layer of spiced calabresa sausage, all gratinéed with mozzarella. Simple to make and endlessly satisfying, it's the perfect family dinner that everyone agrees on.

Prep⏱️ 30 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

1 kg cassava (yuca), peeled and cut into chunks
2 tbsp margarine
100 ml whole milk
500 g calabresa sausage, ground
1 onion, finely chopped
2 garlic cloves, minced
1 ripe tomato, chopped
150 g mozzarella, grated
Salt and black pepper to taste

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Directions

1
Boil the cassava in salted water until very tender and easily mashed with a fork, about 25 minutes. Drain well.
2
Blend the hot cassava with the milk until smooth, then return it to low heat with the margarine and stir for 2 minutes. Set aside.
3
Peel the sausage, pulse it in a processor, then sauté with the garlic, onion and tomato until nicely browned, 8 to 10 minutes.
4
Spread a thick layer of purée in a glass baking dish, add all the sausage over it, and cover with the remaining purée.
5
Top with mozzarella and bake at 200 °C for 15–20 minutes, until golden and bubbling.

💡 Chef's Tip

For the creamiest purée, never skip the blending step — a smooth base is what makes escondidinho so good. If your cassava is fibrous, pass it through a ricer before mixing.