Preparation time: less than 90 minutes
RECIPE PREPARATION Peas with smoked sausages:
Chop the vegetables and fry them in a little oil. Add the sausages cut into 1-2 cm thick slices. Let them fry lightly and add the whole potatoes and vegetable soup. Then put the peas, let them boil together for 10 minutes, then add the tomato juice. Season to taste with salt and pepper, and let it simmer until tender. Sprinkle with freshly chopped dill.
Sausages with cabbage for only 9 lei. Freedom helps you cook cheap and good
You don't get along well with money, you're ahead of salary or you just want to save money but eat something good and nutritious. We help you. You will find a cheap recipe every day, from Monday to Friday. With less than 10 lei you can cook delicious dishes. Today, sausages with cabbage for only 9 lei.
Approximate ingredient costs: cabbage: 3 lei, pepper: 0.50 lei, sausages: 3 lei, tomato juice: 2 lei, bay leaves: 0.50 lei. Total: 9 lei
Sausages with cabbage for only 9 lei
Ingredient: a small sour cabbage, ½ teaspoon pepper, 2 smoked sausages, 300 ml tomato juice
Preparation: finely chop the cabbage and place in an oven tray. Add the pepper, chopped bay leaves and place the notched sausages on top. Then pour the tomato juice and put the preparation in the oven for about an hour. There is no need to add oil, as the fat from the sausages will drain into the pan, and the sausages and cabbage will be stewed in their own fat and tomato juice.
What do the Germans eat? German recipes that you should try
It is an extremely varied cuisine, based on meat dishes, the most famous being those in the form of sausages. In terms of garnishes and vegetable specialties, it looks very good. Here we find noodles (Spätzle - which contain a lot of egg yolk), dumplings (Klöße or Knödel - from potatoes or dry bread), potatoes and stews (vegetable-based).
Vegetables play an important role in German cuisine: asparagus, spinach, peas, beans, pickles and especially cabbage, which can be boiled, hardened or pickled (Sauerkraut).
Fish products and dishes are not very famous, according to gastronomy specialists, but they can be found at almost any German restaurant. This includes "carp", pike and perch, but especially trout. The fish is usually grilled and garnished with vegetables.
It should be noted that in Germany there are over 1,500 recipes for sausage preparation alone, Weißwurst (white sausage) being one of them. This recipe is a traditional Bavarian dish made of veal and pork ham, seasoned with lemon, parsley, onion, nutmeg and ginger.
Sausages are usually served with sweet mustard. Pork is the most consumed, but also beef or chicken. The game products also appear in the culinary area of the Germans, and here we find dishes made from rabbit, wild boar and deer. Adopting Viennese influences, schnitzel has made its way into German cuisine, often being directly associated with it.
Here are some recipes from German cuisine:
Bavarian salad - diced apples and cheese, with mayonnaise, lettuce, salt and pepper.
Harz potatoes - mashed potatoes with leek, onion, salt and paprika, put in the oven (make some dimples in the composition, in which raw eggs are added and leave in the oven until cooked). Chicken angemacht - chicken soup with flour and butter, to which are added onions, lemon slices, salt and pepper.
Apflerotkohl - pan-fried cabbage, to which are added grated apple, chopped onion, vinegar, salt, pepper and a little sugar.
German meat salad - beef tongue peas, olives and cucumbers (chopped straw), to which mayonnaise, salt, pepper and olive oil are added.
Smoked trout sausages are prepared after a traditional recipe transmitted, from generation to generation, by the inhabitants of the villages in the Agăş area. The preparation is 100% natural, in its composition being found only trout meat and natural spices: salt, pepper, hot peppers. This Moldovan specialty is prepared from trout raised on its own farm, under special conditions, which offers special qualities to trout meat.
Locating the farm in a Mountain area, at the foot of the Cotumba peak, between the Ciucului Mountains and the Tarcăului Mountains, in the middle of natural landscapes of rare beauty, where the degree of pollution is very low and the trout water is continuously primed, guarantees the superior quality of trout meat. Its food comes from farms specialized in the production of trout feed that contain high quality protein, fishmeal, peas, etc. Feeding is done only under certain conditions of temperature and water cleanliness.
Pea food with sausages
- 1 kg green peas
- 800-400 g spicy smoked sausages
- 1 larger apple
- 2 red bell peppers
- 1 onion
- 1 head of garlic
- 600 ml milk
- 2 tablespoons sour cream
- 3 tablespoons flour
- 1 tablespoon grated sugar
- salt to taste
Method of preparation:
Peel the onion, garlic, bell pepper and apple, then chop finely. Sausages Cut them into thin slices that you cut once in half. Then put them all in a saucepan with a little hot oil and fry until golden brown. onion.
add peas cleaned and washed, sugar, 300 ml of milk and water to cover it and let it boil. Mix the flour with the rest of the milk until a homogeneous paste is formed, and if necessary add a little more water.
When peas it is boiled, add the spices and salt to taste, then cream, flour paste with milk and boil the food stirring continuously for another 5 minutes.
Sausages - mutton and pork
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Potato stew with smoked ribs
- 300 g of smoked ribs cut into small portions
- 5 large potatoes
- 1 large onion or two small onions
- 1 carrot
- 2 tablespoons tomato paste
- 2 bay leaves
- Sweet Boya
Method of preparation
Put the ribs and bay leaves in a pot of hot water. When they are half cooked, turn off the heat.
To avoid the frying process but to have the flavor that hardened vegetables leave, we put the chopped onion and diced carrot in a pan in which we put 4 tablespoons of water and one tablespoon of oil for frying (resistant to high temperatures). When they are soft, we stop the fire. Over the pieces of smoked ribs add the diced potatoes, onions and carrots and add more hot water. Add pepper, tomato paste, paprika and a pinch of salt. Bring to a boil over low heat. When the ribs and potatoes are cooked and the water has gained consistency, it is ready. When serving, season with fresh parsley.
- 500 g beans
- Az leek
- 1 onion
- 2 carrots
- 1 bell pepper
- 5 tomatoes
- 2-3 smoked sausages
Soak the beans the night before. The next day, change the water and put it on the fire until it boils. Change the water again and let it boil with a little salt until it softens. Peel a squash, grate it and slice the leeks and carrots. Fry them in oil, and when the onion becomes glassy add the chopped pepper. Keep it on the fire for another 2-3 minutes and put the sliced sausages.
When browned, pour the beans, grated tomatoes, salt, pepper, thyme to taste and a little water in which it boiled. Cover and simmer until the sauce drops.
Top Sausages in Barcelona
First place into the top sausages 2015 Barcelona: Mercatrom, Provence, Barcelona
Jury justification: Semi-dried smoked sausages (I don't know the manufacturer anymore). Optimal consistency, can be eaten raw (an asset) or grilled. I found them after two months and they were of the same quality. Rarely, the habit is that once identified an assortment that you like it to disappear from the gallantry to never appear again.
Jury rating 7/10 (ie possible 7 out of 10)
2nd place: Unirea, Provenca, Barcelona
Jury justification: Transylvanian sausages. Good consistency, balanced seasoning, well smoked. Ideal for grilling. They would have been winners if we had found them another time, unfortunately they disappeared.
Jury rating 6/10 (as I only found them once, we consider that they were only for advertising)
in 3rd place: Alimentara România Product, Sepulveda, Barcelona
Jury justification: Smoked sausages. Medium consistency, smoked industrially, with stinginess but seasoned well.
I tried other kinds of sausages in Barcelona during the year, but I chose to make top smoked sausages just because it was the assortment that everyone had.
note: we would have liked to make a top of real, fresh sausages, unfortunately only one store has it for sale sometimes, so it wouldn't have been fair play.
2015 has passed and we still don't have a real Romanian butcher's shop in Barcelona. A sign that the profile offer is still unripe, there is still room for others in the market. I hope that 2016 will bring us that butchery that I will gladly enter, in which I will trust what the merchant tells me. Tell me, sir, it's not like that, I don't have it anymore, but take it for granted that it's good. Let me believe him too. Because if you sell my crow on the pigeon, I become skeptical and won't go into your shop.
I want to make another mention, I don't know how it is that I don't get rid of that feeling, as if of embarrassment, with which I enter Romanian stores, as if I shouldn't be there, that I have to do quickly what I have to do and go out. That feeling of a wholesale warehouse where you walk in, but you're not sure they'll sell you a jar of peas.
This year we will follow the offer of small meat.
If we missed someone or you think that other Romanian stores could enter the top, let us know, we will trample them, no matter how far they may be. And I guarantee you they won't know I've been there.
The best soups to make after the holidays
After prolonged parties and celebrations, our body asks for the benefit of a soup that gives hope and protein, to help it recover from the hard times it has gone through. The advantage of these soups is that much is made from what is left of the eve party. Below is the selection of cevabun.ro with soups to put you on wheels.
Such a selection could not begin without the belly soup, the mother of all the soups of & # 8220 the next day & # 8221. Also called skimbea, because it is said to change your condition, belly soup is an explosion of protein: beef soup, belly, cream and egg. Sure, and a lot of cholesterol, but ideally you survive today. The recipe here.
2. Potroace soup
Traditional especially after the endless weddings in the south of the country, when there are mountains of entrails from the fried birds for the event, the potroace soup seasoned with sauerkraut juice is one of the Romanian favorites after the parties. Try it and you won't regret it. The recipe here.
3. Chicken soup with tarragon
Specifically especially in Transylvania, where sour cream and French tarragon combine naturally, especially in the Târnavelor area, chicken tarragon soup is a fine delicacy that will make you forget the wine drunk on the eve. The recipe here.
4. Radauti soup
Radauti soup, on the border between the chicken soup above and the garlic belly soup, is Bucovina's answer to the eternal question: what the hell are we eating the day after we drank. Iaca! The recipe here.
6. Greek chicken soup
If we still come to chicken soups with cream, let's linger a bit on the Greek version of chicken soup with cream and lemon: Agvolemono. Or, in short, Greek chicken soup. It has been the basis of many post-royal hangovers for a century. The recipe here.
Coming directly from Russia and grounded across the Prut in Moldova, Solyanka is par excellence an anti-hangover soup. Its great advantage is that it is prepared directly from the appetizers left on the plate in the evening. And how good it is! The recipe here.
8. Oostende fisherman's soup
9. Fish soup with seafood and curry
A hearty and spicy soup, only good to get you out of the hangover, a mix between European and Oriental cuisine. Fish, seafood but especially much, much taste. The recipe here.
10.Salmon soup with shrimp
Coming from the north of the European continent, from Sweden, salmon soup with shrimp is a boon for the body that wants to recover after a hard night. The recipe here.
A Hungarian soup, a good and consistent stew whose intense red immediately puts you in the grip. Goulash soup is the ideal choice in many Central European countries when it comes to treat hangovers. The recipe here.
12. Chicken soup with noodles
Healthy country soup, in which the base is given by long-boiled poultry meat with vegetables, topped with noodles (homemade, if possible!) Floating in the hot soup over which golden fat bubbles burst. The recipe here.
A delicacy of Vietnamese cuisine, Pho bo is a beef noodle soup. The unique taste, fresh and aromatic, is given by the ginger and onion peeled in the shell on the flame of the stove, by the mint and coriander added at the end. The recipe here.
14. Turkish red lentil soup
Lentils are a vegetable protein in concentrated form with the addition of iron, so it's no wonder that this red lentil soup is so successful. Its unique taste is given by mint and cumin. Be careful, it's addictive! The recipe here.
15. Smoked dried pea soup
If meatless lentil soup didn't convince you, because you're from somewhere in Sibiu or Arad, then the Dutch version of dried peas with smoked sausages might be on your mind. We liked it. The recipe here.
The quintessential student soup, ramen is a healthy and consistent food that has almost everything in its composition, which is why it is ideal in cases of hangover. We don't know anyone who has tried it and doesn't want a portion. The recipe here.
In summer, especially after the Saint Mary's parties, the most handy soup for the return, full of vitamins, remains the Andalusian gazpacho. Like a cold-drinking salad. The recipe here.
Our Balkan friends and neighbors, the Bulgarians, know very well how to combine yogurt with cucumbers in this cold soup. Protein, vitamins and whey! I mean, what do you need the next day? The recipe here.