Ginger sausage recipe
Occasionally we consume meat, in this case sausage, made in a small butcher shop with guaranteed source meats.
The fatty pork meats pair well with ginger
Between teas and some flavored dishes, I finished the cultivated ginger, I think I will plant a few more next year.
Ginger is a plant with multiple virtues.
Already in ancient times, the ginger root was used both in cooking and in herbal medicine.
The Indians used it in purification rites, in China, it was used to treat colds and seasickness, it helped to solve tetanus and leprosy.
We consume it for its distinct pungent and unique aroma, it aids digestion and freshens breath.
Ginger is widely used to flavor bread and cookies in Nordic countries, typical gingerbread cookies and spiced bread. In oriental cuisine, it is associated with various preparations to purify breath and aid digestion.
Great in teas, chocolate, and meats…
It contrasts the fat and adds aroma and fragrance. In a few minutes, a delicious second course!
I also recommend taking a look at the recipes indicated in the links below, recipes from our Italian tradition.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Sausage and ginger…
- 1.1 lbs sausage
- 1.8 oz fresh ginger (50)
- 1.8 oz soup base mix
- 14.1 oz zucchini
- to taste salt
- to taste olive oil
Tools
Pan and cutting board
Steps
Brown the sausage to dry it from its water.
Meanwhile, slice the ginger thinly, and cut the zucchini into small pieces
After browning the sausage, add the soup base mix, zucchini, and ginger and let cook for about twenty minutes on low heat. Adjust the salt and your ginger sausage is ready to serve.
Ginger sausage with zucchini
The fresh taste of ginger meets our local meats
Ginger sausage is very quick to prepare, but you can also substitute the sausage with cutlets either pork or chicken, served with saffron rice.
