Sausage in Onion Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,116 cal. | (101 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 165 g | (142 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 68 μg | (113 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 35.1 mg | (293 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 2,579 mg | (64 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 69.6 g | |||
| Uric acid | 574 mg | |||
| Cholesterol | 390 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 kilogram potatoes
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- butter
- clarified butter
- 20 grilled sausages or raw sausages)
- 4 onions
- 1 Red Bell pepper (finely diced)
- 200 milliliters Beef stock
- 1 tsp ground paprika
- 2 Tbsps Tomato paste
- ½ Baguette
Preparation steps
Peel and quarter potatoes. Cook in boiling salted water for about 20 minutes. Drain and toss with 1 tablespoon butter, diced bell peppers and some parsley.
Peel and thinly slice the onions. Prick the sausages. Melt 2 tablespoons butter in a skillet and brown the sausages on all sides. Remove from the pan and set aside. Cook the onions in the skillet until lightly browned. Season with pepper. Pour in the beef stock. Stir in the tomato paste and simmer over medium heat until slightly reduced. Season with salt and pepper to taste. Add the sausages to the sauce and cook until heated through.
Cut baguette into slices and toast until golden brown. Place potatoes and sausages on plates. Top with the sauce and sprinkle with a little chopped parsley. Serve with baguette.
