Cooking on an open fire is a wonderful entertainment both on fine evenings and during holidays.. One of the most attractive barbecue dishes are sausages, golden browned on coals, as well as mouth-watering meat, soaked in the aromas of nature and smoke..

Enjoy "

900 g smoked sausages (wieners, sausages);

50 g butter;

6 red onions;

Thyme;

Glass of red wine;

3 tablespoons wine vinegar;

1 tablespoon sugar.

Half rings of red onion fried in butter until soft. Then wine, vinegar, thyme, sugar, salt and pepper are added to the pan, brought to a boil.. Sausages are fried on the grill until crispy.. For the sauce, you can use this fragrant foundation created from wine and seasonings..

Trick for true gourmets Please note that grilling sausages on coals can be inconvenient. On contact with a fork, sausages can splatter with hot fat. Before starting cooking, it is recommended to briefly boil the sausages with boiling water or make small cuts on their surface.. This will help avoid accidental splashes and ensure a safer frying process..

The Art of "

4 pieces of pulp 2-2.5 cm thick;

150 ml dark rum;

4 tablespoons chopped shallots;

1 tablespoon lemon juice and parsley;

3 tablespoons butter;

1/2 teaspoon black pepper and salt.

Mix half of the rum with onion, lemon juice and pepper. Marinate the meat in this mixture for 30-60 minutes, then salt. Heat the remaining rum with shallots, lemon juice, pepper and parsley in a pan, adding butter. Brush the meat with the resulting rum oil and grill on the grill for 5 minutes on each side..

Spring feast of taste Fragrant barbecue with a delicious crust is a real spring gift for connoisseurs of open fire and gastronomic pleasures. Regardless of the dish you choose, you will definitely manage to create a festive atmosphere and enjoy the tastes of nature and gatherings with friends..

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