Today I bring you a roast of ribs and sausages with seasonal mushrooms. Taking advantage of the mushroom season I have prepared this varied meat casserole. The mushrooms that I have used are camagrocs, you can use any mushroom you like, depending on the area there are one or the other.
It is a very simple dish and prepared in a clay pot, this is how this recipe looks good. You can use a variety of meats, depending on whether you like it or have it at home, but with chicken it is also very good.
If you don't have a clay pot, you can make it with the one you have.
Roast ribs and sausages
Author Montse Morote
Recipe type: first
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- ½ k. chopped rib
- ½ k. fresh sausages or sausages
- 2 onions
- 2 ripe tomatoes
- 1-2 carrots
- A bundle of herbs
- A stick of cinnamon
- Camagrocs (mushrooms)
- 1 glass of cognac (150ml.)
- Salt pepper
- Oil
Music
- We prepare the meat, we salt it, we put a little pepper. In a casserole we will put a good jet of oil, when it is hot we put the ribs first.
- Then we will add the vegetables cut into small pieces, the bundle of assorted herbs and the cinnamon stick.
- We leave everything for about 10 minutes to brown, after this time we add the fresh sausages or sausages, we will leave them for 20 minutes until everything is golden.
- While everything is browning, carefully clean the mushrooms with a wet cloth.
- We will sauté them in the pan so that they release the water.
- When the meat begins to brown, add the glass of brandy and the mushrooms, leave it over medium heat for another 10 minutes.
- We leave it until it is golden brown, if you see that it sticks you can add a little water.
- And it will be ready !! It takes a very good flavor.
- You will like.