On the Easter table, there can be cakes, i.e. or grandmother, but also dry dishes with white sausage in the lead role. This time we present a recipe for its baked version, as well as a hint that will not be dry as the chip.
To start with, it is worth considering why the white sausage dries during baking and is still bursting. Well, guilt should be seen at too high temperature.
In the oven preheated to a very high temperature, the protein is cut, and the meat fat in the blink of an eye is melted, which ultimately is dry, hard and simply distasteful. This situation can take place not only during baking, but also during cooking.
So it’s best to bake it at 180 degrees Celsius. Then the meat will bake evenly without cracking and drying.
That this Easter dish would come out tasty, Before baking, it is necessary to place a white sausage in the lagoon. Thanks to this, it will be juicy, browned and aromatic.
Ingredients:
- 1 kg of raw sausage;
- 3 onions;
- 50 ml of light beer;
- 3 tablespoons of soy sauce;
- 3 tablespoons of French mustard;
- 1 tablespoon of honey;
- 1 teaspoon of dried marjoram;
- 1/2 teaspoon of pepper.
Preparation:
At the beginning we put white sausages in an ovenproof dish. Between them we place the onions chopped into feathers.
In the next step we make a picklei.e. we combine light beer, soy sauce, French mustard, honey, dried marjoram and pepper. Pour the meat with a mixture prepared in this way and bake it under cover in an oven preheated to 180 degrees for about 45 minutes.
After this time, we remove the vessel lid and We bake white sausage for another 45 minutes. We serve it with crunchy bread or cooked potatoes and low -salt cucumbers or sauerkraut.
See also:
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