Grilled sausage snail with paprika dip
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ingredients
540 g sausage vegetable oil as desired
Pepper dip
4 pcs red vegetable paprika 1 pcs chilli 1 pcs onion 2 cans tomato puree (2 x 115 g) 2 cloves garlic salt, ground black pepper, chilli pepper red wine vinegar to taste 1 tbsp oil olive oil sugar to taste
Salad
Little Gem Salad
progress
Spicy grilled sausage relish with hot pepper dip and romaine mini salad.
1.
Turn on the oven, set the grill function and preheat to 250°C.
2.
Wash the peppers and chillies, clean, cut in half and remove the seeds. Brush with oil and place on a greased baking tray under the grill. Let cool, then remove the skin from the peppers.
3.
Place the sausage on the baking sheet where we grilled the peppers. Add a little more oil. Grill on both sides until crispy, about 10 minutes on one side and 8 minutes on the other, or depending on your oven.
4.
Finish the dip. Place the cooled peeled peppers and chillies in a blender with the chopped onion, sliced garlic, puree, oil and blend until smooth. Finally, season with salt, pepper, sweeten, season with wine vinegar and blend everything together.
5.
Serve the grilled sausage on a plate, pour over the stock, add the paprika dip and romaine lettuce. Serve with bread. Enjoy!
