The stuffed sausage recipe that I share below is a perfect dish to dress the luxury table, since it has a presentation worthy of a gourmet dish. And best of all, the ingredients that require are easily accessible, as well as economic. Although with the naked eye it may seem a complicated elaboration, the truth is that it is an easy recipe that only implies a little tomorrow in the hour of emptying the meat. Stay in recipes and discover with me how to make longaniza stuffed with mushrooms, you will love it!
 4 Diners |  45m |  Main |  Diping Patato |
| Ingredients to make stuffed sausage: |
| 2 longanizas 1 pinch of parsley to taste 300 grams of mushrooms 2 cloves of garlic 250 grams of cream 35 percent m.g. Aceite of extra virgin |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make stuffed sausage:
1. The first thing we must do is cook the sausages in a casserole with water to cover them completely, making holes to cook correctly. We incorporate parsley and let them be done for half an hour over low heat. When they are ready, we remove them from the water and let them cool.
2. While cooked sausage, we take the opportunity to make the Mousse de Campiñones. To do this, we wash the mushrooms, dry them and chop them finely. Then, we take a pot or casserole and put it on the fire with a little oil. Once hot, saute the mushrooms with peeled and laminated garlic.
3. We cook the mushrooms until the water of the mushrooms is completely evaporated. Then, we add some cream or milk cream, the amount necessary to crush them and prepare the mousse easily. We boil and remove the pot from the fire.
4. To continue with the preparation of stuffed sausages, we crush the previous mixture until you get a homogeneous and lumpy cream. Apart, we set up the remaining cream and incorporate it into the mushroom mousse, making surround movements with a spatula. If you wish, you can add a pinch of salt to the cream, although I did not do it to compensate for the intense taste of the sausage.
5. When the sausages are warm, we empty them carefully. We chop them into portions about 10 cm long and, with a small knife or spoon, remove the meat from the inside to leave a hollow cylinder inside.
6. Once empty, fill the sausages with the mushroom cream. Clever! We serve the sausages stuffed with mushroom mousse as a high -plate, accompanied by a goat cheese salad, for example, or as an entree in a family meal or with friends. More original and flavor recipes as it is on my blog target = _blank rel = NOFOLWPAN, grapes and cheese.
