Fresh sausages with baked potatoes and mushrooms

Peel the potatoes and cut them in four, peel the tomatoes and cut them into cubes, peel the mushrooms, wash them and cut them in half or if they are smaller we can leave them whole.

In a pan put a little olive oil, place sausages and between them whole garlic and potatoes. We also put the mushrooms and tomatoes on top. Salt, pepper, add oregano and basil. Put a little more olive oil on top, add the wine and water.

Put in the oven at 180 ° preheated, covered with aluminum. When the potatoes and sausages are done, put the foil aside and let it brown for another 10 minutes at a higher temperature.

Good appetite!!!

Baked trout with potatoes & # 8211 recipe simple, healthy and tasty, easy to make. It is ideal for those who are on a diet or want simple, quick, tasty, healthy cooked fish recipes.

The fish and potatoes are cooked together, in the same tray, so at the end you have the garnish ready to put on the plates. I like trout because the bones remain on the spine, and the meat can be easily detached after removing the head and tail.

Although we really like fried trout in corn crust (you can read the recipe if click here), often prepare the fish in the oven to avoid frying, thus choosing a healthier solution.

You can be inspired to prepare other baked fish recipes from the list below. Click on the network titles and you will be directed to them:

If you like trout you can be inspired by the collection of trout recipes that you can find if click here.

You can find all the fish recipes in one post, if click here.

Fish is a healthy food, easy to prepare. The trout is a species that lives especially in the waters of mountainous, submontane or even hilly regions. It is one of the most appreciated fish, with good taste and a lot of nutritional properties, being rich in Omega 3 fatty acids (very important for the body and brain), vitamin D and B12, folic acid and high quality protein. Weekly fish consumption will help you stay healthy.

It is very important to mention that you must be careful not to overcook the fish. Depending on its size and the power of the oven, the time can be different: from 20 to 35 minutes.

For baked trout recipe with potatoes I recommend you buy fresh trout, not frozen. And you have to recognize the fresh ones by their transparent, convex cornea and black pupils. You can also pay attention to the skin of the fish. If it is not elastic and shiny, then you will not buy fish.

If you do not like to clean the fish you can ask the seller to do it. In some supermarkets the price for this service is modest, but it may be free.

Returning to the recipe of baked trout with potatoes I have to tell you that you can prepare it for both lunch and dinner. You can accompany it with a green salad or a parsley or leurda pesto.

If you want to see how it's done baked trout recipe with potatoes, I leave you the list of ingredients and the preparation presented step by step, below:


2 large pieces of trout a little over 1 kg

1/2 finely chopped hot pepper

I preheated the oven to 200 ° C.

I peeled the potatoes and cut them into slices about 5 mm thick. I arranged them in a large tray (36 * 24cm), I poured the oil over them trying to cover them as evenly as possible, then I sprinkled salt, freshly ground pepper and 1 teaspoon of dried thyme.

I put the potato tray in the preheated oven for 15 minutes. During this time I cleaned the fish, washed them, sprinkled salt and pepper on them, then sprinkled a little salt inside and put a sprig of rosemary and lemon slices.

If you haven't bought clean fish you can easily remove the scales with a wire sponge. Be sure to split the belly near the tail to the head and remove the organs, then wash the inside very well, so that no residue remains.

I also prepared a wine marinade, finely chopped hot peppers, a few chopped rosemary threads and a teaspoon of dried thyme.

After the interval of 15 minutes in which the potatoes were baked, I took out the tray and arranged the trout over them, then I poured the marinade. I put the tray in the oven and left the trout with potatoes for another 25-30 minutes.

Depending on the power of the oven, the baking time can be between 25 and 35 minutes. If you have small trout, the cooking time is only 20 minutes. Do not overcook, because the meat will not remain tender and tasty, and its properties will be lost.

I ate the trout in the oven with potatoes as soon as I took them out of the oven, because this fish is perfect when it is hot.

We had a fish salad with lemon and green onions, but you can put a sauce over it (I recommend pesto) or eat it simply.

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New baked potatoes with mushrooms and garlic

New baked potatoes with mushrooms and garlic & # 8211 red and tasty. How to prepare golden potatoes in the oven? With oil or lard. Very simple! You will see how to get the golden crust and the soft and creamy core. I can't wait for the season of new potatoes every year and most of the time I prepare them fried in oil or lard, as in the past.

Many people have asked us how to make golden potatoes in the oven (new or old). Some recipes indicate scalding beforehand, others boiling in the shell or using raw potatoes. I tested them all and they came out OK. This time I used new raw potatoes.

I think I have the fondest memories of the new potatoes from my great-grandmother Buia, who fried them in lard in a black pan with a thick bottom. I didn't find that taste for a while, until I discovered in the garage her set of pottery pots: small, medium and large. The little treasure!

I can't wait to make new potatoes in lard this year too! I'm done lard made by me this winter (recipe here) and I don't really trust the lard to buy. Maybe I'll buy some more bacon and make another round of scallops and lard.

For the recipe for new baked potatoes we used another technique: baking and frying, in the normal tray. Their taste was somewhat similar to that of new fried potatoes in lard, even though I used sunflower oil. Spices, baked garlic and mushrooms have further enriched this dish! This way is also suitable in fasting. If you have lard, I urge you to use it! It is a recipe improvised by me and which managed admirably!

  • 1 kg of new potatoes
  • 500 g fresh mushrooms (mushroom)
  • a large clove of garlic (or 2 smaller ones)
  • 100 ml of sunflower (or olive) oil or homemade lard
  • salt, pepper, paprika (paprika)
  • optional: a little cumin (I put)
  • a little cepsoara or green onion for decoration

German potato soup with sausages it's the zama I like to pamper myself with at lunch. It is very easy to prepare, it is economical, delicious and filling.

Although it is a food that would suit the cold season, this soup is also prepared with new potatoes. And we have enough periods in the summer days when it rained many days in a row. I wish this soup was going well.

German potato soup with sausages I often do when I run out of ideas and I want to know that I go safe with the recipe to make something to my boy's taste. He likes sausages, meatballs, mitites and sarmales. Almost everything is cooked with minced meat.

When he was little he refused the classic steak, or any other large piece of meat, but with meatballs and sausages he had no problem.

Several recipes for soups and potato soups I gathered in one collection: 8 soup / potato soup recipes. Thick new potato soup, smoked potato soup, summer recipe with tomato and larch juice, but the rest were appreciated by those who tried them.

If you want to know how to cook one of the best potato soups, a recipe in Transylvanian style, but with German influences, then follow the recipe below. I'm sure you'll like it. Harry's colleagues, who came to visit to prepare a project for the school, also finished the bowls. And children are not very diplomatic.

An important detail: use sour cream for cooking!

German potato soup with sausages can also be found under the name of Frankfurter soup & # 8211 being prepared with sausages / sausages bearing this name.

I leave the ingredients and preparation described step by step for German potato soup with sausages.


1 kg of potatoes
1 large onion
1 medium carrot
1.2 l vegetable soup
200 ml sour cream for cooking
3 sausages (not very thick)
1 bay leaf
3 tablespoons oil

We heat the sliced ​​sausages. We then take them out on a paper towel, so that the excess oil is absorbed.

Saute in the oil in which we fried the sausages and the finely chopped onion and the finely grated carrot until they start to soften, then add the potatoes cut into medium cubes.

Quench with vegetable broth, add bay leaf and pepper, then simmer over medium heat for 10-12 minutes. Remove from the heat, remove about 1/3 of the potatoes and pass them. Put back, add the sausages and cook for another 5-6 minutes.

After this interval we add salt. Turn off the heat, leave for 2 minutes, then add the cream for cooking, mixed in advance with a polish from the soup. The soup is ready.
Serve hot soup with a little green parsley or finely chopped basil.

Thanks, Sanda for the picture!

Anda Mihaela looks very appetizing potato soup prepared by you! Thank you for the feedback!

Necessary ingredients recipe for beans with mushrooms and sausages:

  • 300-400 gr. beans
  • 400 gr. fresh sausage
  • 4 well ripened tomatoes or a box of diced tomatoes
  • 3 onions
  • 1 small leek thread (optional)
  • 200 gr. mushrooms
  • 1/2 bunch parsley
  • ground pepper, paprika, dried thyme, salt, oil for frying

Baked sausage potatoes

Peel the potatoes and cut them into slices, mix with all the spices, including the garlic, and place in a pan. Place the sausages on top of the potatoes. Add a little water, no oil is needed because the sausages leave enough fat and so the food will come out too fat.

Cover with aluminum foil, put the tray in the oven for 25 minutes, then take the foil and leave for another 5 minutes in the hot oven without foil to get a golden color.

Tip: I go very well with pickle salad!

Sausages with baked potatoes

Peel and wash the potatoes, cut them into larger pieces and place them in a higher tray. CUT

Baked sausage potatoes

Peel onions, carrots and potatoes. Finely chop the onion, cut the carrots into thin slices, the potatoes

Pie with meat and mushrooms

Put the flour in a bowl, add the egg, butter, sour cream, salt and then mix all the ingredients by hand until you form a dough. If necessary, add a little more water and a little flour. Form a ball of dough that you put in a plastic wrap and refrigerate for 30 minutes.

For the filling, put a pan on the fire, add oil, minced meat (pork and beef mixture) and leave it for a while until cooked and then season with salt and pepper.

Add dried thyme, finely chopped garlic, chopped onion and mix again.

When the onion has softened, add the mushrooms and leave until cooked.

Then remove from the heat and place the meat and mushroom mixture in a bowl and allow to cool slightly.

In a larger bowl, add the mixture of meat and mushrooms, eggs, sour cream, parsley and diced cheese. Mix everything well.

Sprinkle the flour on the worktop and spread the dough prepared earlier and leave to cool.

Cut the edges of the dough, wrap the rolling pin and transfer it to a tray lined with baking paper.

Place the filling in the middle of the dough (long) and, with the help of your palms, shape the filling. With a serrated roll, cut the side portions of the dough into strips until close to the filling and then form braids. Ideally, the dough strips should cover the meat well, so that there are no gaps between them. Grease the pie with a beaten egg, sprinkle with seed mix and bake at 180 & degC for 60 minutes.

Mashed potatoes with spicy sausages and baked mushrooms

The ready-made puree is mixed with a little thyme and salt if necessary. In the bowl greased with butter and lined with breadcrumbs / semolina, put the puree in the form of balls (take a medium amount of puree with a spoon and put it in the bowl without pressing as if you were putting the dumplings in the soup). Place the slices of fried sausages in the oil bath over the irregularly arranged puree, then put another layer of puree, over it put the pieces of mushrooms pulled in the oil bath, then another layer of puree over which the rest of the slices are placed. sausages.

Beat eggs, mix with sour cream and dill, and pour this composition over the preparation, then grate the cheese and bake for 15-30 minutes, until browned.

Serve with cucumbers or donuts in vinegar.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Ingredients baked mushrooms:

  • 10 mushrooms with a large hat
  • 1 red onion
  • 150 gr smoked cheese
  • 1/2 red pepper / red pepper
  • hot peppers (optional)
  • salt
  • pepper
  • paprika
  • olive oil

Sausage and mushroom pie

Sausage and mushroom pie from: margarine, flour, eggs, sausages, onions, oil, mushrooms, rice, sour cream, salt, pepper.


  • 250 g margarine
  • 500 g flour
  • 3 yolks
  • 250 g sausages
  • 1 onion
  • oil
  • 150 g mushrooms
  • 180 g of rice
  • sour cream
  • salt
  • pepper

Method of preparation:

Margarine is kneaded with flour. Add two egg yolks, a little salt and enough cream to make a soft dough. After stirring a little, divide in two. First spread a sheet of dough and place it in a rectangular tray, greased with pre-greased.

Sliced ​​sausages are fried together with a sliced ​​onion in 2-3 tablespoons of oil. Add mushrooms, season with salt and pepper, then simmer until the juice decreases. When ready, the preparation is passed through the mincer. Boil the rice in 300 ml of water, adding a little salt and a tablespoon of oil.

When ready, mix the rice with the sausage mixture, add an egg, two tablespoons of sour cream, salt and pepper to taste, then spread over the sheet in the pan. Cover with the second sheet, which will be greased with very salty water.