The best place for Christmas dinner.
Peel it, then cut it in half, and green onion. Medium heat add a broad shallow pan, add green Onions, and then let them soften and turn pale yellow.
Put 8 plump herb sausages in green Onions and let them have colors on all sides. Bring up the sausage and keep warm.
Pour 600 ml of full cream into the pan, add 2 bay leaves, 4 cloves, a pinch of thyme (lemon thyme if you can), almost boiled. Lower the heat and simmer for 3 minutes, then stir in 150 grams of fresh bread crumbs, salt and black pepper, 1 tablespoon mustard and 3 tablespoons chopped parsley. Stir regularly to thicken and simmer for a few minutes.
Add a little cranberry sauce in a small pot.
Cook the sausage with bread sauce and a tablespoon of cranberry sauce. Enough 2.
Butter, hearty bread sauce and chipolata sausage are the highlights of my Christmas dinner. But the sauce falls or falls through the sauce. Soft, sweet Onions or scallions, bay leaves, cloves and lots of salt and pepper are essential to my mind. It’s a luxury for them.
The observation point here is to keep the sauce moving in the pan, and if you don’t stir it continuously, it will stick and burn.
Bacon, stripes and smokes are a great addition here, bringing more of the essence of the Christmas feast. Add some bacon, cut into a different sized seal, like a sausage. The more you cook the bacon, the better.
Some tough herbs, such as rosemary and thyme, will also play their magic here, chopping and stirring with cloves.