Salchichon - sausage, which is a great delicacy. It can not only be cut into a festive table. We recommend trying to cook some quick and original dishes with her.
Appetizing pasta for dinner
Preparing this dish is very simple.
We put half a kilo of spaghetti in salted water to the state of al dente, drain and mix with olive oil. At this time we are preparing a delicious dressing. To do this, medium green bell pepper must be peeled and cut into long strips. Chop half the onion and fry until soft. Now let's get down to the main ingredient. This is salchichon sausage. Cut two hundred grams into circles and add to fry over low heat to the onion. Ten minutes later, put chopped tomatoes in their own juice. It will take four pieces. Warm up the dressing for seven minutes, add the pasta and mix everything thoroughly. Serve with parsley.
Main course with spinach, potatoes and sausage
The special advantage of this dish is that you can start cooking it in advance. Salchichon sausage and spinach are added right before serving.
To do this, in the evening it is enough to cook five tubers of potatoes in their skins. In the morning we quickly collect the rest of the ingredients. Peel the potatoes, cut into four parts and rub with a mixture of salt, favorite seasonings and olive oil. Put slices on a baking sheet and brown in the oven. Salchichon, a sausage (Cherkizovo), is cut into large pieces and fried for ten minutes. The surface should become golden. Next, add a small bunch of spinach to the pan. Mix thoroughly and fry. Put the potatoes. It is recommended to serve this hearty dish immediately, hot.
Other ingredients can be added if desired. To this dish fried green beans and bell pepper are perfect. You can sprinkle with pine nuts and chopped cilantro.
Salchichon soup and sausage - the perfect combination
To prepare this first dish you will need one hundred grams of white beans, large carrots, a small handful of spinach, three medium potatoes. One and a half liters of chicken broth are also needed, to taste the brisket and salchichon sausage. The photo shows the consistency of the dish.
To begin, soak the beans overnight. In the morning, add it to the salted chicken broth and cook over low heat. Half an hour before cooking, pour the cubes of potatoes and slices of carrots. At this time, fry fifty grams of brisket and sausage with chopped onion until golden brown. When the beans, potatoes and carrots are ready, add the meat component to the pan. Bring the soup to a boil. Now you can add chopped spinach for five minutes. Serving the soup is recommended immediately so that the greens do not digest and do not lose their color. To this first dish you need to add sour cream and chopped dill.
Pilaf "Fragrant"
Salchichon sausage will give the dish a unique aroma and original taste. The main thing is not to retouch it.
In a deep saucepan, fry in olive oil three chopped cloves of garlic and chopped large onion until soft. Next is added salchichon (sausage) and three smoked sausages, sliced in circles. They must be fried. After five to seven minutes, remove the sausage and sausages on a plate. Pour seasonings for pilaf, a pinch of saffron and a glass of rice into the stewpan. Fry everything over low heat. Next, start adding chicken salted broth in small portions. We do this until rice is fully cooked. Thanks to this technology, pilaf will turn out with a very delicate structure, will not turn into porridge, and grains will not boil. Now you can add sausage and sausages. Gently mix the pilaf and pour in two hundred grams of grated parmesan. It is recommended to serve immediately with fresh basil leaves.
The aromatic salchichon sausage is a great addition to any dish. If you don’t have time to cook dinner, then you can make such a quick omelet. Cut a small piece of sausage into strips, fry a little, along with slices of red bell pepper and slices of olives. Shake three eggs with salt, chopped dill and a spoonful of sour cream. Pour into a pan. Cook like an ordinary omelet.