Roasted white sausage with herbs
At the Easter table, in addition to light dishes, there must also be traditional ones. Raw white sausage, poached and then roasted with aromatic herbs, is an excellent idea for a holiday dish.
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 1800 g water
- 1 g ground black pepper
- 1 g marjoram
- 200 g red onion
- 1 g oregano
- 10 g dried rosemary
- 150 g Onion, raw
- 2 g salt
- 10 g Oil, olive
- 1 g basil, dry
- 600 g white sausage
Method of cooking:
- Place the basket on the lid of the bowl without a measuring cup, reset the scale, and weigh 600 grams of white, raw sausage. Set the basket aside. Add 200 grams of red onion, peeled and sliced into feathers, 1 pinch of salt, and 1 pinch of freshly ground pepper to the mixing bowl.
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