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Vegetable salad with Tuscan sausage

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Vegetable salad with Tuscan sausage

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

30 min(s)

Porções

7 servings

Nathalia Pimenta

@nath
  • Ingredients
  • Recipe
  • English Potato 🥔 cut in four4 unit(s)
  • Xuxu cut into pieces2 unit(s)
  • Half white cabbage cut in four1 unit(s)
  • Tuscan sausage (use healthy or harvested)5 unit(s)
  • Chopped Onion1 unit(s)
  • Minced, crushed or crushed garlic clove5 unit(s)
  • Olive oil to taste
  • Vinegar to taste
  • Salt to taste
  • Black pepper to taste
  • Cumin to taste
  • Bay leaves2 unit(s)
  1. Take a deep pan and bring water to boil. When it boils, add a small spoon of salt. Then place the bay leaves, sausages and potatoes. Tip 1: if you don't want to put that pinch of salt, you don't need to. Tip 2: the sausage is with the gut, with everything, you don't have to take it out.
  2. When the potatoes are soft inside (be careful not to cook too much, they must be firm), remove them with a skimmer and arrange them in a refractory. Tip 1: I don't soak the potato in cold water, but you can.
  3. Add the xuxu to the water that is still in the sausages. Remove the sausage and vegetables with a slotted spoon when cooked and place in the refractory. Be careful not to overcook. In that remaining water, put the cabbage. When ready, remove and place in the refractory. Tip 1: in the photo, the cabbage is not together with the other vegetables because I took a small refractory, so I didn't want to dirty another one, but you can put everything together or separately, who knows.
  4. While the vegetables are cooking, use the time to make the sauce. Combine the chopped onion, garlic, pepper, cumin and salt in a small glass jar. Add olive oil (almost half of your pot), vinegar (I use it to taste, I don't know how much) and one to two ladles of the vegetable broth with the sausage. Mix everything, taste, adjust the flavor and you're done! Fridge in it! Tip 1: I don't add the sauce to the vegetables, I let each person put it to taste on their plate. So, I also think it's better to store, without seasoning.

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