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BLACK_CAT52
Summery stimpstamp with a hogweed of smoked sausage
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Bring a pot of water to the boil and add the smoked sausage.
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Let the water return to the boil, then turn off the heat and let it soak for ten minutes.
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Remove the sausage from the water and let it rest on the cutting board for another five minutes.
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Cut the smoked sausage into twelve pieces of equal length.
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Cut the top and bottom of each onion, cut the middle into two thick slices.
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Pierce three pieces of onion and three pieces of sausage on the pickles.
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Put in the oven for another five minutes until the onion is warm.
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In the meantime, heat the puree in a large non-stick frying pan.
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Peel the apple and cut into small cubes.
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Mix the apple cubes with the lemon juice and the grated zest.
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Add the apple mixture to the puree together with the endive and butter and heat for five minutes.
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Serve the bear claws on the stimpstamp with the mustard separately.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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