Ingredients
- 4 sausages
For the cheese bread
- 250 ml of milk
- 125 g sunflower oil
- 8 g of salt
- 500 g tapioca starch
- 4 eggs
- 250 g of parmesan
For the candied garlic
- 5 or 6 heads of garlic
- 65 ml olive oil
For the garlic cream
- 25 g of spring onions
- 25 g parsley
- 25 g melted butter
- 125 g of cancoillotte
- 5 g braised candied garlic
Preparation
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Prepare the pao de queijo: in the bowl of a food processor (such as Thermomix), bring the milk, oil and salt mixture to the boil in a blender at low speed with the paddle attachment. Add the tapioca starch, then the eggs two by two and finally the grated cheese. Mix until you obtain a smooth paste. Divide it into a piping bag (7/8) and keep it in the refrigerator until use.
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Prepare the garlic confit: start by cutting the tip of each head of garlic. Spread them in a cast iron pan and drizzle with olive oil. Let them confit for about 30 minutes over the already extinguished embers. When the inside is tender, squeeze the cloves to extract a paste of garlic confit.
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Prepare the garlic cream: finely chop the herbs and mix them with the butter, cancoillotte and candied garlic (you will have some left). Salt and pepper.
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Preheat the oven to 190°C (gas mark 6-7). Spread small balls of cheese bread dough on a baking tray. Bake for 11 minutes. Leave to cool. Meanwhile, cook the sausages over the embers. Cut the buns in half, spread both sides with garlic cream, garnish with pieces of sausage and return the sandwiches to the embers for 1 minute to serve them hot.
