Wine sausages in the shape of snails baked in the oven on cabbage, washed down with light beer, served with mashed potatoes and caramelized onions.
Ingredients:
|
Range for 4 servings: |
| 600-800 g |
of wine sausage |
300 g
| of pickled white cabbage |
| 200 ml |
td>light beer
| 3-4 pcs |
garlic cloves |
| 2 pcs |
medium sized onions |
| 3 tablespoons |
of lard |
| 2 tablespoons |
of cane sugar |
| 1 tsp |
red wine vinegar |
|
cumin |
|
salt |
/tr>
|
mashed potatoes as a side dish |
Procedure:
Split the wine sausage into four equal parts, roll it up and secure it with skewers or string
peel the onions, cut them into thin rounds, let them turn golden brown in the lard, then pour a little water over them, dust with sugar, let them caramelize
Turn the onions into a saucepan./li>
Place the drained sauerkraut on the bottom of the greased baking dish, spread the caramelized onions (keep some to decorate the mash), cover with wine vinegar, season with pressed garlic cloves, sprinkle with salt and cumin, mix everything together, place the sausage snails on top
Finally, pour beer over the dish, place the baking dish in an oven heated to 190-200 °C, bake for 30-40 minutes, turn the sausages at least once during baking, or pour beer over them
Place the baked sausages and cabbage on plates, top with mashed potatoes, garnish with caramelized onions.
mashed potatoes