Ingredients:
Longaniza (as much as you like)
1 package of Casabe
8 ounces of finely chopped parsley
4 ounces of garlic
½ liter of neutral oil
¼ cup vinegar
Dried oregano
Let's get cooking!
Cut the sausage into slices and fry in a thick-bottomed pot with abundant oil until golden brown. Remove from heat and place on absorbent paper to remove excess fat.
For the chimichurri sauce, chop the garlic very finely, the parsley equally finely, add the oregano, oil and vinegar. Stir and set aside.
Serve with the cassava, the sausage and the sauce on top. Remember, the lemon must not be left! So, bon appetit.