Secret after cooking white sausage. This must not be wasted

In many Polish homes, cooking white sausage is a tradition – especially during the holidays. < img src = "https://zycie.news/crrops/411958/620x0/1/0/2025/04/11/patftvyubth994t7RG1Krbpb7w325vqn6enffuu.png" alt = "white sausage @ai" Style = "background-color: rgba (123,106,89.1)" > < p > However, hardly anyone realizes that the greatest treasure is not on the plate, but stays … in a pot. Water, which most & oacute; b without thinking of pouring into the sink, is actually a natural, full of aroma decoction – culinary pearl, which only the initiates know.

< p > When cooking white sausage, not only natural fats and proteins get into the water, but also spices such as garlic, marjoram, bay leaf, pepper or allspice. Effect ? aromatic broth that can become the heart of many homemade dishes. Importantly, & ndash; This decoction does not contain curing salt, because raw white sausage does not have it. This makes him not only tasty, but also safe for further consumption.

< P >< Strong > instead of pouring her, give her a second life:

< P >< Strong > soup. krupnik, cabbage soup or og; & oacute; row on the basis of sausage decoction taste like from the best economic cuisine.

Strong < 60 ~/strong > mushroom sauce gains intensity when we use this water as a base.

< P >< Strong > porridge, rice and potatoes. cooking them in a decoction instead of ordinary water, you will give them a unique taste.

< P >< Strong > choking meats and vegetables. A bit of this broth during stewing can extract the best from dishes.

< p > To make the decoction really unique, it is worth ensuring proper cooking of sausage. First, prepare a base from onions, bay leaves and allspice. Cook for 10 minutes, then add the sausage. Cook on very low heat for about 20 minutes & ndash; without bringing a boil. Thanks to this, the sausage will retain its firmness, and the water will become a full -fledged broth.