Refined Sausage Roganoff
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g sausae (Lyoner)
- 1 onion (s)
- 0.5 ½ cup mushrooms, canned, whole heads
- 0.25 ¼ cup (s) beetroot, pickled
- 1 small pickle (s)
- 3 tablespoon cream, liquid
- 2 tablespoons cognac or brandy
- 1 teaspoon anchovy paste
- 1 teaspoon, leveled pepper, black, from the mill
- some oil to fry the sausage strips
Print Recipe
Pin Recipe Instructions
- Skin the sausage and cut into sticks. Also cut the pickled cucumber into strips. Peel the onion and cut into fine cubes. Quarter the mushroom heads, roughly chop the beetroot.
- Fry the sausage strips together with the cucumber strips in the hot oil while turning for 5 minutes. Add the mushrooms and beetroot.
- Then add the cognac / brandy with the liquid cream, the anchovy paste and the pepper and let it simmer for 1 minute.
- Go with it: mashed potatoes and green salad
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