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Hector

Hector Peñaloza

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Recipe of Sausages to the Diabla
Recipe

Sausages to the Diabla

30 mins
Low
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Practice recipe with sausages ideal for a taquiza or simply as a snack.
Learn more about Hector Peñaloza

Ingredients

4 portions
  • 12 sausages
  • 1 can chipotle chili
  • 2 onions, white medium
  • 5 teaspoons Seasoning juice
  • 1 branch parsley, to decorate
  • 3 tablespoons corn oil
  • 50 milliliters pineapple juice

Preparation

Slice the onion into thin julienne and slice the sausage diagonally so that the cut is a bit elongated this to give better view to the dish.
Put the chipotle chili peppers and maggi juice in the blender.
In a saucepan put the oil to heat and the sausages to brown. Once golden, the salchihcas add the onion and then the mixture of chilies, pineapple juice and seasoning juice. Let it cook until it boils. approx. 8 min.
Place on a plate and add the parsley to garnish, you can accompany with Habanera cookies or flour tortilla.

TIPS

If you like you can add salt to taste but this is not necessary since you add the seasoning with the seasoning juice.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (9)
Martha Lopez
04/09/2019 14:59:06
Exelente y muy facil
Karla ReyEs
16/07/2019 17:40:30
¿Esta receta para cuantas perdonas es?
Samantha Gomez
30/01/2019 04:58:20
Deliciosas 💜
Dora Alicia
20/09/2017 11:17:31
Para una cocinera principiante como yo es la gloria para comenzar😄
Mónica Pérez Hinojos
26/12/2015 07:42:02
A través de iOS Súper ricas!!
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