Hungarian Devil`s Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 onion (s), (finely diced)
- 500 g minced meat, (mixed)
- 2 egg (s)
- 2 teaspoons paprika powder, (noble sweet)
- 2 pinches paprika powder, hot pink
- 1 teaspoon salt, (plenty)
- 500 g onion (s), (cut into rins)
- 2 glasses sausages, (cocktail sausages, approx. 50 pieces)
- 2 bottles chili sauce, (or similar)
- 125 ml red wine
- Cayenne pepper
- 2 rolls, (stale)
- salt
Print Recipe
Pin Recipe Instructions
- Soak the rolls and squeeze them out well. Mix with onions, minced meat, egg and spices to form a smooth meat batter. With wet hands, form thumb-thick sausages 5-6 long. Let them cool in the freezer for about 10 minutes so that they keep their shape better later when frying. Now fry the minced meat sausages in a casserole, add onion rings and fry them, as well as the cocktail sausages. Deglaze with red wine and chili sauce, braise briefly, season with salt and cayenne pepper.
- Tip: Serve with freshly roasted white bread.
- Note: Since I am not that enthusiastic about adding alcohol, I have replaced the red wine with broth.
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