Sausage rice crispy with reduction of vinegar figo and salad herbs

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Ingredients

  • Sausage rice: 1
  • Sliced baguette: 1
  • Salsa (sheet): 5 g
  • Coriander (sheet): 5 g
  • Thyme: 1 rod
  • Reduction of vinegar figo
  • Dried fig: 100 g
  • White wine vinegar: 5 dl
  • Red wine: 1 dl
  • White sugar: 30 g
  • Sea salt: taste.
  • Black pepper mill: taste.
  • Water: 1 dl

Directions

Reduction of vinegar fig

Put a pot on the stove with water, sugar and figs previously bitten. Add the red wine, and when the figs are soft, add the white wine vinegar. Let reduce up to get a look of jam. Blood sausage Cut the sausage into slices and blush in a non-stick pan on both sides. Cut the baguette into slices and put in the oven for 10 min in a pre-heated to 170ºC.

Arrange the herbs separating the leaves and making a mixture. Serve the black pudding on the toast and finally add the mixture of herbs over the top, track, with a reduction of vinegar fig.

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