Nutrients, Calories, Benefits of Half-smoked Sausage, Krakow

Required products :

• 6 large mushrooms
• 1 head of garlic
• 20 grams of raw smoked sausage
• 50 milliliters of cooking cream (20%)
• 20 grams of melted cheese
• a few sprigs of parsley
• 6 quail eggs
• 1 tablespoon oil
• a pinch of salt and pepper

Method of preparation :

Cut off the legs of the mushrooms and chop finely. Clean the hats, sprinkle with salt and pepper and leave for a while.

Peel an onion, cut it and fry it together with the chopped mushrooms in a tablespoon of oil until golden. Then add the cream and slice the melted cheese. Season, add sausage, parsley, stir and immediately remove the mixture from the heat.

When the filling has cooled, distribute it in the mushroom caps and make indentations in the middle, in which you knock one quail egg.

Bake the appetizer for 10 minutes at an oven temperature of 180 degrees.

You can decorate with balsamic cream, sweet pepper squares, carrot slices and rosemary sprigs.

Enjoy your meal!

Required products :

• 400 grams of boiled or canned white beans
• 1-2 sweet red peppers
• pieces of smoked sausage
• 1 teaspoon sweet red pepper
• 2 medium onions
• a little leek (part of 1 stalk)
• 8-10 cherry tomatoes
• 2 cloves garlic
• pinch of coriander

Method of preparation :

Onions, leeks and garlic, chop finely. Cut the smoked sausage into random small pieces, and the pepper (previously cleaned of seeds) - into small cubes.

Heat oil and fry leeks, onions, garlic and pieces of sausage in it over low heat. Once the onion is red, remove the pan from the heat, add the red pepper and return to the heat. Put the tomatoes (if they are tiny, you can use whole and unpeeled), pepper and let the mixture simmer for 5 minutes. If the tomatoes are sour, you can add 1-2 pinches of sugar.

Finally, add the beans, coriander, salt and cook over low heat for another 5-10 minutes.

Serve with fresh bread, a slice of lemon and green spices if desired.

Have a good time!

Required products :

• 1 teaspoon olive oil
• 250 grams of raw sausage (use only the inside)
• 1/4 onion
• 4 eggs + 1 for spreading
• 1 tablespoon fresh milk
• 1/4 teaspoon salt
• 1 pizza dough (about 450 grams) at room temperature
• 1 teaspoon grated cheddar cheese
• 1 tablespoon parsley
• 1 teaspoon water

Method of preparation :

Heat olive oil in a pan and fry the onion and sausage, breaking the meat into small pieces.

Beat the eggs, season with salt and pepper.

Reduce the heat and pour the eggs over the sausage. Mix them and when they become creamy and ready, pour into a plate.

Sprinkle flour on the kitchen counter and roll out the dough. Transfer to a baking tray lined with parchment paper and place half of the cheddar cheese in its center lengthwise. Cut the ends of the dough so that you can weave them later. Put the stuffing, parsley and the rest of the cheese on the cheddar.

Knit the dough on the filling, alternating each side.

Beat the remaining egg with the water and spread on the bread.

Bake for 20 minutes at 180 degrees, until ready.