John Myers
Second Course: Paprika Filled with Liver Sausage and Gratinated
The perfect second course: paprika filled with liver sausage and gratinated recipe with a picture and simple step-by-step instructions.
- 1 Paprika, yellow
- 150 g Liver sausage
- 1 Tomato
- 1 kl. Onion
- 1 Clove of garlic
- 3 Olives, green
- 25 g Cheese
- Dried thyme
- Nutmeg
- Salt
- Black pepper from the mill
- Wash the bell peppers and cut in half. Remove the white partitions and cores.
- Brush a baking dish with olive oil and place the peppers in it
- Season the paprika with salt, pepper and nutmeg. Slice the garlic and sprinkle over the peppers.
- Fill the pepper halves with liver sausage. Slice the olives and place on top. Cut the onion into fine rings and pour over.
- Slice the tomatoes, place them on the onions, then season with salt, pepper, sprinkle with thyme and drizzle with olive oil. Grate cheese over it.
- Preheat the oven to 200 ° C and bake the filled pepper halves with the baking dish on the middle rack for approx. 25 minutes.
- It’s best to eat straight out of the baking dish. Fresh baguette or ciabatta goes well with it.
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