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Cous-Cous with smoked sausage and cabbage salad

Cous-Cous with smoked sausage and cabbage salad


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Couscous with smoked sausage and cabbage salad + very delicious!

  • a sausage
  • cous-cous, 200 grams
  • oil
  • vegetate
  • coleslaw

    Servings: 2

    Preparation time: less than 15 minutes

    PREPARATION Cous-Cous RECIPE with smoked sausage and cabbage salad:

    Fry the sausage in oil. Remove the sausage and put it in its place (200 grams). Cook a little in hot oil and pour hot water three times the amount of couscous. Let it boil and add the vegeta to taste. Serve assorted with what you want. I had cabbage salad: D but it goes with other salads.

    Good appetite! : D


    How to make fish salad with mayonnaise classic recipe?

    How do we prepare fish for salad with mayonnaise?

    First I cleaned the trout well and wiped it well. He was already gutted so I didn't have any more headaches.

    How to make fish broth?

    The fish is delicate and should not be cooked unknowingly because it becomes hard and tangy. It is best to place it - that is, to cook it at temperatures below 100 C. A fish broth is made starting with soup (juice) composed of 1.5 L of water, 1 teaspoon of salt, a few grains of pepper, a small bay leaf and 1-2 tablespoons of vinegar. Vinegar keeps the meat firm, preventing it from being crushed. Let this juice boil, then turn off the heat. We wait 4-5 minutes for the juice to cool down, to reach 80 C.

    Only now we put the fish in it (with all the skin) and cover the pot with a lid. Let the fish set for 7-9 minutes (depending on the thickness of the fish pieces). The heat of the soup is enough to cook the delicate fish meat, without the need for boiling. After this time, remove the pieces of fish with a perforated spatula, drain and place on a plate. Leave to cool.

    How to make fish in the oven in baking paper packages (en papillote)?

    I told you that I prefer to use this simple and fast technique to cook fish. I explained step by step in the recipe dorada en papillote - you can find it here. In the case of this trout you no longer need garlic and basil.

    Heat the oven to 180 C.

    In short: lightly salt the fish and grease it with very little olive oil (both inside and outside). Put 2-3 very thin slices of lemon in his belly and on top. Place on baking paper that folds and closes tightly forming a bag.

    Place the bag on the tray and put it in the preheated oven at 180 C for 13-15 minutes. Ready! Unpack the bag and leave the fish to cool.

    In both cases (rasol or papillote) the fish must be left to cool, deboned and released from the boiled skin. Watch out for the bones! Everything must be removed!

    Then I broke the fish into the right pieces.

    Oanaigretiu

    Foodblogger at Savori Urbane. #savoriurbane


    Cori's cabbage

    This recipe uses sauerkraut and is a healthier interpretation of classic sauerkraut recipes.

    I use a skinless turkey leg for this recipe, but it goes very well made with goose, chicken, beef or pork and various mixtures between them.

    Finely chop a sauerkraut, removing the fibrous part of the leaves and leave for 30 minutes.

    Meanwhile, the meat is passed through the mincer (large sieve, sausage) and mixed with 2 finely chopped onions2 and 2 bell peppers cut into small cubes.

    Stir in the ceramic pan with 4 tablespoons of oil 4 tablespoons of clear vegetable soup (water in which they boiled a few pieces of celery and an onion).

    Meanwhile, the well drained sauerkraut is mixed with 2 chopped onions, small scales, 2 diced bell peppers (max. 5 mm), finely chopped thyme, black peppercorns and place on the bottom of the yena pot in a layer of about 2 cm.

    It is completed with a layer of 2 cm of stewed meat, then again a layer of cabbage and so on, taking care that the last layer is of cabbage. Each layer of cabbage is seasoned well with thyme and pepper.

    Add 2-4 tablespoons of oil, put in the oven over medium heat for about 1.5-2 hours depending on the amount and serve either as such or with polenta and a tablespoon of cream for those who do not follow a diet / maintenance.


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    Turkey roll with onion and greens

    Turkey roll with onions and greens prepared with onions, eggs and bacon. Serve with mushroom sauce

    Pork roll with caimac karadjordjeva s.

    Karadjordje is a Serbian scroll named after the Serbian prince Karadjordje. It is made from beef or pork and is filled with caimac. It can be baked or fried. Serve with baked potatoes and creeping sauce.


    How do we prepare the recipe for smoked cabbage soup?

    Cut the ribs into slices and boil them with 4 liters of water.

    When it boils, add the finely chopped vegetables, the slightly larger cabbage, the sliced ​​peppers, the tomatoes or the broth, the thyme, the bay leaf, the tarragon.

    Let it simmer with a lid. When the ribs are cooked, take them out, clean the meat from the bones and put it back in the soup.

    We make a thin rantas. Heat 2 tablespoons of oil and add a teaspoon of flour.

    Let it dissolve and quench with hot juice. Pour the mixture into the pot and let it boil for a few more minutes.

    You can not use rantas or mix a little flour with water and put it in the soup.

    I couldn't give it up, I know it's not very healthy, but I can't deviate from the recipe :)).

    Season with salt the taste of the smoked cabbage soup, and at the end add the finely chopped dill.

    Serve with sour cream and hot peppers. That's all, the soup is ready.

    Recipe tried by readers

    For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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    Sisters' Kitchen is a playground. Most of the time, we rock seasonal ingredients and spin among dishes that remind us of the flavor of childhood cuisine but also among recipes discovered through travel, reading or our friends. We place at the ends of the swing the confidence in what we call traditional cuisine and the passion for new tastes. We are inspired by everything around us, a corner of green grass or a waterhole and a patch of sand. In our game, we only take taste seriously.


    Cabbage soup with sausages

    Cabbage soup with sausages from: sauerkraut, smoked sausages, lard, flour, onion, salt, paprika, sour cream.

    Ingredient:

    • 1 sauerkraut
    • 250 g smoked sausages
    • 1 tablespoon lard
    • 2 tablespoons flour
    • 1 chopped onion
    • salt
    • 2 tablespoons paprika
    • 1 glass of cream

    Method of preparation:

    Finely chop the cabbage and boil it in 2 l of warm water for 1/2 hour. From lard and chopped onion hardened until well softened, flour and paprika make a paste that you keep on low heat for 10 minutes.

    Pour the rancid over the cabbage and cook together for 10 minutes, then add the sliced ​​weeds to the soup and brown in the pan without lard. Season with salt, pull the pot off the heat.