Description
Quick aspic! Compared to conventional meat or gelatine jelly, - just zip. A minimum of effort, and the result is a delicious and colorful dish. And sausage slicing should be of high quality and different color.
Ingredients
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Sausage
450 g
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Ham
150 g
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Carrots
1 piece
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Green peas
100 g
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Corn
100 g
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Broth
1000 ml
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Gelatin
20 g
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Parsley
1 coup
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Garlic
1 tooth
Cooking
Our original products. Gelatin I have high speed, does not require a long soak. Chicken broth. I cooked 4 servings. The secret of this dish in a variety of sausages, differing in taste and texture.
Boiled carrots peel and cut into cubes the size of corn grain.
The whole sausage cut into fine strips with a length of 2-4 cm
Green peas and corn recline on a sieve and spread on paper towels to dry. Parsley, wash and dry, detachable 8 beautiful leaves. In a bowl mix the sliced sausage with carrots, green peas and corn. It is possible to taste add a small clove passed through garlic press.
Gelatin fill a half cups of broth
The rest of the broth in a saucepan, put on fire, bring to a boil, remove from heat and mix with gelatin, soaked in broth. Mix well to dissolve gelatin.
On the bottom portion of the molds laid a sprig of parsley. You can make jelly in one big container, better transparent.
Spread sausage mixture tightly.
Pour gelatin broth. The cooled aspic refrigerate until fully cured.
The subtle knife is lowered for 10 seconds in boiling water, wipe dry and hold along the walls of the mold, the bottom mold is lowered for 5 seconds in boiling water, turn the jelly onto a plate and serve. Nice!
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