Tag: sausage

Csókakői Kolbászleves – Hungarian Sausage Soup Recipe with Vegetables and Poached Egg

Ingredients (4 servings):

  • 3 medium carrots
  • 1-2 medium parsley root
  • 1 smaller celery root
  •  small turnip
  • 1 onion
  • 6 tbsp of oil
  • 1 small bouquet of parsley
  • 1.5 litres of bone soup (can be made from soup cubes)
  • half a lemon’s juice
  • salt and freshly ground black pepper to taste
  • vinegar
  • 4 eggs
  • 1 heaped tablespoon of flour
  • 150 grams of sour cream
  • 20 dkg Csabai Hungarian sausage

Preparation method:

  1. Cut the carrots, parsley root, celery and turnip into 1-2 cm cubes.
  2. Chop roughly the onion.
  3. Chop roughly the parsley leaves.
  4. Slice the sausage into 1/2 cm thick.
  5. Heat the oil in large soup pot and sweat the chopped onions until translucent.
  6. Add the sausages and fry for another 3-4 minutes.
  7. Add the diced vegetables and stir fry them for 7 minutes.
  8. Add the bone broth, lemon juice, chopped parsley leaves, season with salt and freshly ground, bring to boil. Cook for 30 minutes or until the vegetables are cooked through.
  9. Meanwhile, prepare the poached eggs. In a smaller pot bring to boil salted water with vinegar.
  10. Over low heat, add the eggs one by one. Spoon the whites around the yolk to make them more perfect and stir the water to move them around.
  11. Cook for 2 minutes and remove with a slotted spoon. Keep them in lukewarm water until serving.
  12. Mix smoothly the flour with the sour cream, add a bit cold water if too thick. Add a ladle of soup from the hot pot, stir it well and then pour it into the soup pot and cook for 2-3 more minutes stirring.
  13. Serve the soup in large saucers, topped with a poached egg in each.

Balcanic recipe – Turkish / Greek Eggs – Eggs with Soutzouki Sausage – Sucuklu Yumurta

Ingredients (2 servings ):

  • 4 eggs
  • 200 g sucuk / soutzouki sausage (depending if you get it from Turkish or Greek shops 🙂 )
  • 1-2 tablespoons olive oil
  • a few chilli flakes or a smaller (dried) red chilli pepper
  • salt and pepper to taste

 

Preparation method:

  1. Cut the sausage into half centimetre thick slices.
  2. Heat the olive oil in a smaller frying pan.
  3. Add the sausage slices into the pan and fry them on one side for about 1-2 minute, then turn them.

  4. Add the cracked eggs, try not to break the yolks, season with salt and freshly ground black pepper, chilli flakes.
  5. Cover with a lid, reduce the heat to low and cook for 2-3 minutes until the whites stopped being runny.
  6. Serve immediately.

Pheasant Stewed in Apple Cider, Mushrooms and Pork Sausages with Zucchini Mashed Potatoes Recipe

a2016-05-15-01.45

Ingredients (4-6 servings):

  • 2 tbsp flour
  • 1 whole pheasanta2016-05-14-22.30
  • a pair smoked pork sausages
  • 2 onions
  • 600 ml apple cidera2016-05-14-23.23
  • 2-3 tablespoons pork lard
  • 3 bay leaves
  • 1 red hot chilli pepper
  • 1 garlic head
  • 4 celery stick slices
  • 50 ml double cream
  • a few branches of thymea2016-05-14-23.16.38

for the Mashed potatoes

  • 1 kg large potatoes
  • 100 g butter
  • 2 zucchinisa2016-05-15-01.03

Preparation method:

  1. Cut the sausages into thick slices.a2016-05-14-22.27
  2. Chop the onions and the chilli pepper.a2016-05-14-22.24.45
  3. Chop the celery stalks.a2016-05-14-23.03
  4. Melt the lard in a frying pan and brown the pheasant on all sides together with the sliced sausages and the whole garlic cloves.a2016-05-14-22.37a2016-05-14-22.59
  5. Place some lard from the pheasant frying into a large pot and fry the chopped onions, chilli pepper and bay leaves until fragrant.a2016-05-14-22.51
  6. Add the pheasant and the celery, the thyme branches, the apple cider and fill the rest of the pot with water, season with salt and freshly ground pepper.a2016-05-14-23.10
  7. Bring to boil, and cook over medium heat for about 2 hours until the pheasant is soft.
  8. About one hour into the cooking add the halved mushrooms.a2016-05-14-23.16
  9. When the meat is fork tender, remove it from the cooking pot and leave it to rest about 15 minutes before cutting it into pieces.a2016-05-15-00.37
  10. Meanwhile add the flour diluted into a bit of water, the double cream, stir it well and cook about 30 minutes to thick up cooking juices into a gravy.
  11. Meanwhile, boil the potatoes in their skins until fork tender.
  12. Peel their skins and mash them, add the butter.a2016-05-15-00.53.43
  13. Wash the zucchinis, grate them a2016-05-15-01.04 and slowly integrate them into the mashed potatoesa2016-05-15-01.07