The sausage broth, also known as hosepipe broth, is a traditional Ecuadorian dish that combines pork blood sausages filled with green plantain. Its unique flavor makes it an ideal option to enjoy on any occasion.
To prepare this tasty recipe, first cook the sausages in a pot with water, onion, carrot, and celery.
Then, boil everything together until the sausages are tender.
Once ready, serve the broth with the sausages in deep plates, a comforting delight to share with family.
Sausage Broth
Ingredients
1 kilogram of Pork offal
2 cups of Pork blood
1 White onion
1 Bell pepper
3 cups of Rice
5 Greens
6 Garlic cloves
1 Cabbage
1 tablespoon of Pork fat
1 tablespoon of Oregano
1 tablespoon of Cilantro
1 tablespoon of Mint
4 Lemons
Salt, pepper, and cumin
Preparation
Step 1 : To prepare this delicious dish, first clean the fish and cut it into pieces.
Step 2 : Then, cook it in a pot with three cups of water along with chili, cilantro, salt, pepper, and cumin.
Step 3 : Once the fish is ready, remove it and strain the broth.
Step 4 : Next, add the peeled and chopped yuca to the fish broth and cook until the yuca softens.
Step 5 : At this point, re-add the fish and adjust the seasoning.
Step 6 : Cook everything for a few more minutes.
Step 7 : To serve this dish, place the yuca and broth with fish in a deep plate.
Step 8 : Top with the onion and tomato curtido.
Step 9 : Finally, if desired, add a little chili, a few drops of lemon, and a touch of oil.
Step 10 : Enjoy this exquisite culinary delight!
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