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Jan O'Leary Merzlak
Captain'S Dinner
A tasty recipe. The main course contains the following ingredients: meat, bacon cubes (250 g), leeks (in rings), young capuchins ((800 g), drained), butter, onions (in rings), Gelderse smoked sausage (bag 350 g), piccalilly ( jar of 335 g) and pickles (340 g).
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Ingredients
Directions
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Fry the bacon cubes in a frying pan without oil or butter in 8 min. Crunchy. Scoop them out of the pan with a slotted spoon and drain on kitchen paper. Fry the leeks for 3 minutes in the remaining bacon fat. Add the capuchin and the bacon cubes and season with salt and pepper. Heat for another 3 minutes.
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In the meantime, heat the butter in another frying pan and fry the onion over medium heat in 8 min. Brown. Heat the smoked sausage according to the instructions on the packaging.
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Divide the capuchin over a bowl and put the smoked sausage on it. Serve the onion, piccalilli and pickles in separate containers.
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Nutrition
800Calories
Sodium30% DV720mg
Fat88% DV57g
Protein70% DV35g
Carbs13% DV39g
Fiber16% DV4g
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