For the sausage
2 pounds of salted pork, cut into three pieces (280 g)
2 small beets, cut into three pieces (200 g)
1 large onion, cut into four pieces (170 g)
1 tablespoon of salt
1 sausage (3.5 kg)
5 liters of water
For the pears
6 ripe and tender pears, peeled, seeded, cut in half lengthwise (1.4 kg)
1 tablespoon of salt
1 liter of water
1 cup of sugar
1/4 cup of lemon juice
2 tablespoons of mustard
1/2 cup of mint leaves
For the sausage
2 pounds of salted pork, cut into three pieces (280 g)
2 small beets, cut into three pieces (200 g)
1 large onion, cut into four pieces (170 g)
1 tablespoon of salt
1 sausage (3.5 kg)
5 liters of water
For the pears
6 ripe and tender pears, peeled, seeded, cut in half lengthwise (1.4 kg)
1 tablespoon of salt
1 liter of water
1 cup of sugar
1/4 cup of lemon juice
2 tablespoons of mustard
1/2 cup of mint leaves
Prepare the sausage: In a large pot, combine the pork, beets, onion, salt, sausage, and water
Cover and bring to a boil over high heat until it starts to simmer
Reduce heat and let cook for 2 hours and 30 minutes, or until the sausage is tender
Remove from heat
Transfer the sausage to a large platter and reserve
Discard any excess liquid that remained after cooking
Prepare the pears: In a large pot, combine all ingredients
Cover and bring to a boil over high heat
Let it simmer for 20 minutes or until the pears are tender
Remove the pears and reserve
Preheat oven medium (180°C)
Continue cooking the liquid until it thickens slightly
Remove from heat
Reserve 1 cup of the liquid and discard the rest
Brush the sausage with the reserved liquid and place in the oven
Bake for 45 minutes, or until browned
Remove from oven and cut the sausage into slices on a large platter, surrounded by pears
Serve warm.
