Sausage salchichon in the first and second dishes. Recipes

Salchichon - sausage, which is a great delicacy. It can not only be cut into a festive table. We recommend you try to cook with her a few quick and original dishes.

Macaroni "Appetizing" for dinner

Preparing this dish is very simple.

We set to cook half a kilo of spaghetti in salted water to the state of al dente, merge and mix with olive oil. At this time we are preparing a delicious dressing. To do this, the average green Bulgarian pepper must be cleaned and cut into long strips. Half the bulbs grind and fry until soft. Now let's look at the main ingredient. This sausage salchichon. Cut into two hundred grams of slices and add the fry over a small fire to the onions. In ten minutes, put the crushed tomatoes in their own juice. It will take four pieces. Heat the dressing for seven minutes, add the pasta and mix thoroughly. You can serve by decorating with parsley.

The second dish with spinach, potatoes and sausage

A special advantage of this dish is that you can start preparing it in advance. Sausage salchichon and spinach are added right before the feed itself.

For this evening it is enough to cook five tubers of potatoes in a uniform. In the morning we quickly collect the remaining ingredients. Potatoes are cleaned, cut into four parts and rubbed with a mixture of salt, favorite spices and olive oil. Put the pieces on the baking sheet and brown them in the oven. "Salchichon", sausage ("Cherkizovo"), cut into large pieces and fried for ten minutes. The surface should become golden. Then add a small bunch of spinach into the frying pan. Stir thoroughly and fry. We put the potatoes. It is recommended to serve this nutritious dish immediately, hot.

If desired, you can add other ingredients. To this dish, fried string beans and Bulgarian peppers are perfect. You can sprinkle with pine nuts and chopped cilantro.

Soup and sausage salchichon - the perfect combination

To prepare this first dish you need a hundred grams of white beans, a large carrot, a small handful of spinach, three medium potatoes. Also need a half liter of chicken broth, to taste the brisket and sausage salchichon. The photo shows what consistency the dish should turn out to be.

For a start, soak the beans for the night. In the morning we add it to the salted chicken broth and cook on a small fire. Half an hour before cooking, we pour the cubes of potatoes and circles of carrots. At this time, fry for fifty grams of brisket and sausage, together with the chopped onion until golden. When the beans, potatoes and carrots are ready, add the meat component to the pan. Bring the soup to a boil. Now you can pour the crushed spinach for five minutes. Serve the soup immediately, so that the greens are not digested and not lost its color. To this first dish you need to add sour cream and chopped dill.

Flavor "Fragrant"

Sausage "Salchichon" will give the dish a unique aroma and original taste. The main thing is not to extinguish it.

In a deep saucepan fry in three olive oil three chopped garlic cloves and chopped large onion until soft. Next, salchichon (sausage) and three smoked sausages, cut into slices. They should be browned. After five to seven minutes, pull sausage and sausages on a plate. In the saucepan pour spices for pilaf, pinch of saffron and a glass of rice. All fry over low heat. Then start to add chicken salted broth in small portions. We do this until the rice is ready. Thanks to this technology, pilaf will turn out with a very delicate structure, it will not turn into a mess, and the grains will not degrade. Now you can add sausage and sausages. Gently mix the pilaf and pour two hundred grams of grated Parmesan. Serve recommended immediately, with the leaves of fresh basil.

Fragrant sausage salchichon - this is a great addition to any dish. If there is no time to prepare dinner, then you can make such a quick omelet. A small slice of sausage cut into strips, a little fry together with small pieces of red bell pepper and circles of olives. Shake three eggs with salt, chopped dill and a spoonful of sour cream. Pour into a frying pan. Cook like a normal omelet.