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Pizza with sausages and tomatoes

Pizza with sausages and tomatoes

For a large square tray, make a pizza dough from about 3 coats of bread, soaked with a little yeast and warm water, to make a soft and elastic dough. Add a little olive oil. Leave to rise for about 15 minutes.

We make the tomato sauce. I'd rather make it myself than grease the dough with ketchup or just tomato paste. So in the lender I put 1 large diced tomato, 2 cloves of garlic, 2-3 tablespoons of tomato paste, dried oregano, bacon oil - I mixed everything until it came out like a paste. In a bowl I put finely chopped onion and olive oil and a teaspoon of garlic paste - I added the tomato sauce and I added a little piri-piri and oregano if necessary.

In a pan greased with a little oil, spread the dough evenly - grease it with tomato paste and add the ingredients according to the reference. At the end, sprinkle with plenty of mozzarella and sprinkle a little more with elasmil oil and sprinkle with oregano.

Serve with a cold beer :)


Top: the yeast is mixed with warm water until it dissolves. Add the flour, oil and salt and knead until it binds like a dough that is left to rise for 20 minutes.


Meanwhile, fry the sausages in a pan (without oil) for about 10 minutes.

Sauce: mix the tomato paste with water, salt, pepper and thyme. Leave it on the fire until it boils.


After the dough grows, spread a sheet that you put in a tray lined with baking paper, grease the dough with the resulting sauce, add the grated cheese (as much as you want), arrange the sausages, sliced ​​tomatoes, sliced ​​peppers, olives and a bake in the hot oven for 15-20 minutes.


At the end, grate Parmesan cheese or add cheese.
The recipe for peasant sausage pizza was proposed by raducristina


Peeled potatoes, with cabanos and red sausages

Preheat the oven to 6/200 ° C. Prick with a fork 1.2 kg large potatoes, peeled, and bake them in the microwave in 6 tranches, at the high sign, 20 min, then bake them in the oven for 3 & frasl4 hours, turning them twice. Let them cool for 10 minutes, cut them in half, remove the core with a spoon (for type 2) & ndash leaving about 5mm core on the shell.

Cut the shells into quarters, put them in 1 & frasl2 tablespoons of olive oil and bake them in the oven on parchment paper, 15-20 min, until they become crispy. Meanwhile, heat 1 tablespoon of oil in a pan, add 4 cloves of garlic, chopped, 2 red onions, slices, 3 red peppers, chopped, and cook 5 min.

Put 12 cabanos sausages, cut thick slices, fry for 10-12 minutes. Add 2 x 400 g canned tomatoes, 6 chopped sage leaves and simmer for 15-20 minutes, until thickened. Put a handful of chopped parsley. Serve the sausage mixture with the crispy potato peels and sprinkle with sea salt.


Sausage polenta

Put oil in a pan, add chopped onion, stir and leave for a while until soft. Add the diced sausages, mix again, then add the garlic, hot pepper, red wine, canned tomatoes and mix. Season with salt and pepper, cover with a lid and leave on low heat until the wine evaporates and the sauce thickens - about 30-45 minutes. After the sauce has thickened, remove from the heat and prepare the mushrooms.

Wash, dry and cut the mushrooms, then prepare the garlic, which you cut into small pieces.

Put oil in a pan, add the chopped mushrooms, garlic, season with salt and leave until soft or golden.

For the polenta, put 2 L of water in a bowl, add a teaspoon of salt and when it starts to boil, add the cornstarch, stirring constantly with a whisk so that it homogenizes and does not become lumpy. Put a lid on and let it simmer, stirring occasionally. When it reaches the desired consistency, remove from the heat.

When the polenta is ready, place it on a flat plate and on top add the sausages to the sauce prepared earlier, the mushrooms and sprinkle a bunch of chopped parsley.


Pasta with tomato and sausage sauce

some liquid (tomato sauce, liquid cream, water) to help boil, put the lid on and let them cook.

In the midst of ideas & ndash one pot pasta it is the saving solution. We don't feel like cooking & ndash one pot pasta to the rescue.

We don't have time to cook something more elaborate & ndash again one pot pasta saves us.

Another great advantage is that we can prepare them with what we have in the fridge.

Today I prepared pasta with tomato and sausage sauce and I chose to fry some onions and sausages for extra flavor,

but if you hurry, you can skip this stage.

I used peeled tomatoes from Sun Food & ndash canned 100% healthy, without additives or preservatives,

which I always have at hand.

1 can of Sun Food tomatoes

about 350 ml of water (or tomato sauce)

Fry the sausages cut into thin slices for about 10 minutes, stirring from time to time, in a non-stick pan & ndash the one in which we are going to make the pasta

(I used homemade sausages, lightly smoked. The taste of the whole dish will depend on their taste, so I recommend you to use quality sausages).

Remove from the pan and add finely chopped onion with salt, in the fat left by them and cook for 5-10 minutes, stirring occasionally.

Then add the rest of the ingredients to the pan,

including water which, together with canned tomato juice, almost covers the pasta.

Cover with a lid and leave on low-medium heat since it starts to boil for about 12-13 minutes.

Stir from time to time, being careful not to burn when all the liquid drops.

Serve with plenty of grated Parmesan or other cheese of your choice (don't be fooled by the photo, I put a lot more cheese

than you can see below, if we add how much I put, you won't see the pasta :)))


Crown pizza with cheese and sausages

It has nothing special as the filling but by the way of assembly, ie some sausages placed on the perimeter and forming a crown.
I wrapped them in coca, sectioned, I should have twisted them with the section up but they still form a nice crown. The piece of sausage is fixed in a dough mount.
It is a good solution for edges that usually remain empty and often remain uneaten on the plate.

INGREDIENTS
Ingredients for two servings (28 cm tray).
Classic pizza dough according to the classic pizza dough recipe
1 egg yolk for greased crown
Classic cheese 300 g
Sausages 300 g (I had mutton sausages)
Grilled chicken breast 200g
Red bell pepper-1 large
Green bell pepper-1 large
Huge red onion-1
Olives-100 g
Concentrated tomato paste-3 tbsp (catch-up, something homemade & # 8230)
Basil-1 teaspoon
Oregano 1 + 1/2 teaspoon
Black pepper-1 teaspoon grated

PREPARATION
Prepare the pizza dough according to the recipe: classic pizza dough
Divide it into 2 balls and in turn form each pizza.
Spread the dough with your hands or with a rolling pin.
Spread the dough a little more than usual, about 3 cm more, to have room for folding the edges over the sausages, as in the photo.
Also prepare a baking paper on the table.
Preheat the oven to 200grd.
Tear off a larger piece of paper so that the top fits well and there is less space left so that we have reason to grab the paper when we transfer the pizza to the baking tray.
Place the sausages long on the circumference. They can be replaced with cheese wands.
Wrap the sausages with the dough from the edges.
Cut the roll into pieces about 1.3 cm thick.
Turn each cut piece with the section up if you have time to carefully if not just section it as I did.

Using a silicone brush, grease the crown with yolk and the rest of the yolk.
Mix the broth with the spices, thinner with water if it is too thick.
Grease the top in the middle to the crown with the aromatic broth.
Then put the meat into thin slices: grill with salt and pepper / pastrami / ham / sausages.
Sprinkle with grated cheese (I laugh at the robot), half as much as. a pizza.
Over the cheese we put thinly cut rings of peppers and onions. Place pitted and sliced ​​olives on top.
Carefully pass the pizza on the large baking tray, here you will see the usefulness of the baking paper, carefully grasp the paper and move the pizza on the tray.

Bake the pizza in a preheated oven, about 25-35 minutes at 200 degrees, until it browns nicely.

TIPS: If you want to twist the sausages upwards, then you have to keep in mind that the diameter increases and it has to fit in the tray.
Liv (e) it!


We prepare the dough according to the method here.

When the dough has risen, divide it in half and spread the dough in two circular shapes.

Then we put them in two trays with a diameter of 33 cm.
On each counter we put a tomato cut into thin slices, a zucchini given through a large grater, 90 g of sliced ​​mozzarella, oregano, salt and 3 tablespoons of olive oil.

Bake for about 25 minutes in the preheated oven.

Serve and serve immediately. EIt is really delicious, suitable for vegetarians as well. Good appetite!

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Pasta with sausages and tomatoes, a recipe for autumn evenings

The late autumn evenings invite us, with their coolness and fresh smell, to laziness and to the most hearty meals, in the company of good friends.

How about a steaming and yet so fresh portion of pasta with sausages and tomatoes, inspired by a summer recipe proposed by the famous Jamie Oliver? Here's how easy they are to prepare!


Ingredients

1. Cut tomatoes into slices or quarters, as desired. Combine them with green onions, finely chopped parsley, salt, pepper and plenty of olive oil.
2. Roast the chorizo ​​slices in a little oil until golden brown and crispy.
3. Finally, add the lightly sliced ​​oil. Place the crispy sausage slices and garlic on top of the tomato salad.
4. Serve the tomato salad according to Jamie Oliver's recipe as such, with cheese or as a side dish next to a meat dish.