Roasting blood sausage, liver sausage and paprika sausage requires several tempos in one tray. Sausage browns first, hurka prefers gentler heat, and potatoes collect the flavour of both.
Method, step by step
- Put the loop and sausage in a greased baking tray, gently stab the loop in one or two places. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Put potatoes and onions on the side, pour a little water under them. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bake at 160 °C for 35 minutes, then turn carefully. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Raise the heat to 200 °C and fry until crispy in 15-20 minutes.
Practical tips and common mistakes
- Do not prick the brain: one or two needle pricks and a little water are enough; start the cold loop from a colder oven.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
