Mushroom and Blood Sausage Filling

Name: Mushroom and Blood Sausage Filling
Yield: 4
Ingredients: 500 g of blood sausage (or blood tongue); 2 large cooked mushrooms; 2 large onions; 2 tablespoons of butter or margarine; salt and black pepper to taste; 1 tablespoon of fresh parsley, chopped (or substitute with cilantro)

1
500 g of blood sausage (or blood tongue)
2
2 large cooked mushrooms
3
2 large onions
4
2 tablespoons of butter or margarine
5
salt and black pepper to taste
6
1 tablespoon of fresh parsley, chopped (or substitute with cilantro)

Ingredients

1
500 g of blood sausage (or blood tongue)
2
2 large cooked mushrooms
3
2 large onions
4
2 tablespoons of butter or margarine
5
salt and black pepper to taste
6
1 tablespoon of fresh parsley, chopped (or substitute with cilantro)

Directions

1
Remove the skin from the blood sausage and chop it coarsely
2
Peel the mushrooms and cut them into 4 pieces, removing the seeds
3
Cut the mushroom pieces into thin slices
4
Peel the onions, cut them in half, and then cut them into thin wedges
5
In a large frying pan, melt the butter or margarine
6
Cook the mushrooms and onion slowly until they are translucent
7
Add the chopped blood sausage
8
Cook for about 4 minutes, stirring occasionally, just to heat everything through and mix well
9
Season with salt, black pepper, and parsley
10
Let it cool
11
Use as a filling for cabbage leaves and follow the basic recipe instructions for stuffed cabbage rolls
12
Serve in 4 portions.