Smoked Sausage Ostropel | Traditional and Aromatic
(0)
40 min
Quick
Sezamo
Un preparat tradițional românesc cald și aromat: cârnați afumați rumeniți la tigaie și înăbușiți într-un sos bogat de roșii cu mult usturoi, vin alb și cimbru, serviți cu mămăliguță caldă.
Preparation method
Preparing the ingredients
Cut the smoked sausages into bite-sized pieces (about 4-5 cm). Peel the onion and chop it finely. Peel all the garlic cloves from a head of garlic: slice half of them thinly, and lightly crush the rest or pass them through a garlic press.
Browning and aromatic sauce
In a deep pot or large heavy-bottomed skillet, heat the sunflower oil and add the sausage pieces. Brown them evenly over medium heat for 5-6 minutes, until they release their smoky flavor and develop a nice crust.
Temporarily remove the sausages to a plate, and add the finely chopped onion to the fat remaining in the pot. Sauté over low heat until translucent (approx. 3 minutes). Add the sliced garlic and sauté for 30 seconds, being careful not to let it burn.
Chef's tip
For the ultimate flavor, add the garlic in two separate stages: the sliced garlic sautéed at the beginning adds sweetness to the base, while the crushed garlic added right at the end provides the unmistakable character of the ostropel.
27 min
Under an hour
