Tag: sausages

Beer Sausages – 's Beer Sausages Recipe – Italian Cuisine

In a non-stick pan, season the oil with garlic and rosemary.
Add the sausages and brown them well on both sides, then remove the aromas and add the beer.

With the tines of a fork, prick the sausages several times, so that the juices can come out and the sausages flavor better.
Lower the heat and continue cooking for 20-30 minutes, turning the sausages from time to time, so that they cook well.
If you see that they dry too quickly, close with a lid: in the end you will have a nice thick and tasty sauce.

The beer sausages are ready, season with salt if necessary and serve immediately.

Pasta and lentils with sausages – Italian Cuisine

pasta and lentils with sausages it is a full-bodied and flavorful dish, with a few simple ingredients, like all the dishes of the poor tradition. In this case, I started from scratch with dried lentils: if you want to shorten the time, start with boiled lentils. You can add a couple of cherry tomatoes, if you prefer, or serve it like this, in white, as I did. If you want, you can also add some fresh herbs or herbs, such as thyme, rosemary or even chilli pepper, to liven up the dish a little. The result will always be excellent, guaranteed!

First rinse the lentils under running water and drain them, then put them in a saucepan, cover them with plenty of cold water and cook over medium heat until they are very soft (it will take about 40 minutes).

Remove the gut and shell the sausages.

Prepare a mixed mince of onion, carrot and celery and brown it in a saucepan with the oil.
Add the sausage and brown it well, then add the lentils and let them flavor.

Add water until you get flush with the lentils, bring to a boil and add the pasta.
Cook, adding more hot water if needed, as for a risotto, then season with salt and pepper.

The pasta and lentils with sausages is ready, add a little fresh marjoram and serve.

Duck Sausages Recipe – Italian Cuisine – Italian Cuisine

Ingredients

750 g Duck breast
350 g Fresh pork belly
250 g Pork net
200 g White cornmeal flour
100 g fresh cream
2 pcs Blonde onions
Ginger powder
00 flour
Black peppercorns
salt
Sweet paprika
Garlic
Vinegar
Gaorfano nails
Red wine
Parsley
Peanut oil

Duration: 1 h 15 min

Level: Middle

Dose: 6 people

For the duck sausage recipe, mash a garlic clove and infuse it in a glass of wine. Soak the pork net in the water with a couple of spoons of vinegar. Cut the onions into rings and drain them for 30 minutes in water, changing them after 15 minutes.

Pound in the mortar not too finely a teaspoon of paprika, one of ginger, one of peppercorns and 3 cloves. Chop the leaves of a sprig of parsley. Boil 1 liter of water in a pressure cooker; salt it, add the cream, the cornmeal sprinkle, let it boil again by mixing, close and cook for 15-20 'from the whistle. Remove the rind and dice the bacon. Peel the duck breast and cut it into cubes.

Chop the bacon into the cutter, add the duck and mince with intermittent strokes for a few moments: the meat must remain slightly grainy. Wet the meat with the wine, filtered by garlic, add the spices, 12 g of salt, the parsley and work with your hands so that in the end the mixture is perfectly mixed.

You can prepare it the day before and refrigerate in an airtight glass container. Spread the net on a cloth and make 6 rectangles of about 30 × 5-6 cm. Put the dough in a pastry bag and make small sausages (diam 1-1.5 cm) on the rectangles of the net, roll up to obtain 6 sausages; roll them up in a spiral fixing them with a stick.

Place them on a baking sheet covered with parchment paper and bake them at 190 ° C for about 15 minutes. Open the pressure cooker, after letting the steam vent, and stir the polenta vigorously to make it homogeneous.

Flour the onions in 00 flour and fry for 3-4 ', in several stages, in abundant oil at 175 ° C. Drain and serve immediately with freshly baked sausages and polenta.