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Sausages in horseradish sauce khmelevskoy

Sausages in horseradish sauce khmelevskoy

Don't like this site, simple recipes. Can be justified only by the fact that it is the literary kitchen. There is a remarkable Polish writer Ioanna Khmelevskaya. A woman with great humor and self-criticism. She has a separate book with such recipes-vyruchalochka AMI. She frankly admitted that does not like to cook, and her specialty dishes in a hurry. If you like this recipe, you can cook something more challenging its authorship. Their sausages she writes: " Cheap and cheerful. Sausages in horseradish sauce can play any role you intend. Can be main dish, and the only. There may be a supporting role. And you can declare this dish a snack and to submit at the beginning of the dinner party." I'd add that really cheap, cheerful and very tasty. Everyone who tried asked for the recipe.

Cooking time 15 minutes Number of servings4

Ingredients for Sausages in horseradish sauce khmelevskoy

Step-by-step instruction of cooking Sausages in horseradish sauce khmelevskoy

Step 1

Sausages cut into slices

Step 2

Bring the broth to a boil (if using a bouillon cube, dissolve it in a Cup of boiling water).
Add 2 full spoon of horseradish. Then focus on your taste and the intensity of the fuck. The sour cream will soften the taste, but not much.

Step 3

Put our sausages in broth with horseradish and allow to simmer for 3-4 minutes. When the sausages are a little too soft, it may seem that the liquid is very small. This impression is deceptive, fluid at most times, otherwise the sauce will be too runny.

Step 4

In a Cup of sour cream stir a tablespoon of flour to avoid lumps. The heavier the cream the less you need flour. I have 15%, but the average density.

Step 5

Add sour cream to the pan with the sausages, stir well, add salt and pepper to taste. Allow to simmer for another couple of minutes.

Step 6

Ready. Delicious both hot and cold. Goes well with any side dish ( I have a potato puree). The sauce is quite thick, when heating is not stratified. Perfectly stored in the refrigerator up to 4 days.
Bon appetit!