Salchichon sausage in the first and second courses. Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Salchichon - sausage, which is a great delicacy. It can be not only cut into the festive table. We recommend you try cooking some quick and original dishes with it.

Appetizing pasta for dinner

This dish is very easy to prepare.

Let a pound of spaghetti boil in s alted water until al dente, drain and mix with olive oil. At this time, we are preparing a delicious dressing. To do this, the average green bell pepper must be peeled and cut into long strips. Chop half an onion and fry until soft. Now let's take a look at the main ingredient. This is salchichon sausage. Cut two hundred grams into circles and add to fry over low heat to the onion. After ten minutes, put the chopped tomatoes in their own juice. You will need four pieces. Heat the dressing for seven minutes, add the pasta and mix everything thoroughly. Can be served garnished with parsley.

Second course with spinach, potatoes and sausage

The special advantage of this dish is that you can start cooking it in advance. Sausage salchichon and spinach are added right beforeserve.

For this evening, it is enough to boil five tubers of potatoes in their skins. In the morning, quickly collect the rest of the ingredients. Peel the potatoes, cut into quarters and rub with a mixture of s alt, your favorite seasonings and olive oil. Put the pieces on a baking sheet and brown in the oven. "Salchichon", sausage ("Cherkizovo"), cut into large pieces and fried for ten minutes. The surface should turn golden. Next, add a small bunch of spinach to the pan. Mix thoroughly and fry. I put potatoes. It is recommended to serve this hearty dish immediately, hot.

If desired, you can add other ingredients. Roasted green beans and bell peppers are perfect for this dish. You can sprinkle with pine nuts and chopped cilantro.

Soup and sausage salchichon - the perfect combination

To prepare this first course, you will need one hundred grams of white beans, large carrots, a small handful of spinach, three medium potatoes. You also need one and a half liters of chicken broth, brisket and salchichon sausage to taste. The photo shows the consistency of the dish.

First, soak the beans overnight. In the morning, add it to the s alted chicken broth and cook over low heat. Half an hour before readiness, add potato cubes and carrot slices. At this time, fry fifty grams of brisket and sausage along with chopped onion until golden brown. When beans, potatoesand carrots are ready, add the meat component to the pan. Bring the soup to a boil. Now you can add chopped spinach for five minutes. It is recommended to serve the soup immediately so that the greens are not digested and do not lose their color. Sour cream and chopped dill must be added to this first course.

Pilaf "Fragrant"

Sausage "Salchichon" will give the dish a unique aroma and original taste. The main thing is not to overdo it.

In a deep saucepan, fry three chopped garlic cloves and a chopped large onion in olive oil until soft. Next, add salchichon (sausage) and three smoked sausages, cut into circles. They must be fried. After five to seven minutes, pull out the sausage and sausages on a plate. Pour seasonings for pilaf, a pinch of saffron and a glass of rice into a saucepan. Fry everything over low heat. Next, start adding chicken s alted broth in small portions. Continue in this manner until the rice is fully cooked. Thanks to this technology, pilaf will turn out with a very delicate structure, it will not turn into porridge, and the grains will not boil. Now you can add sausage and sausages. Gently mix the pilaf and add two hundred grams of grated parmesan. Serve immediately, with fresh basil leaves.

Fragrant salchichon sausage is a great addition to any dish. If there is no time to cook dinner, then you can make such a quick omelette. Cut a small piece of sausage into strips, fry a little with red cubesbell peppers and slices of olives. Shake three eggs with s alt, chopped dill and a spoonful of sour cream. Pour into skillet. Cook like a regular omelet.