The great number of hostesses knows a recipe for sweet home-made sausage. But not all know that, having added to it halvah and chocolate, it is possible to receive unusual and absolutely new taste. Halvah will be felt in lump by sweet friable pieces, and chocolate will give to a dish specific aroma.
It is required to you
- - cognac — at will;
- - nuts — at will;
- - a desi — 200 g;
- - halvah sunflower — 100 g;
- - a sugar cookie — 200 g;
- - cocoa — 1 tsp;
- - sugar — 1/4 glasses;
- - chocolate — 100 g;
- - milk — 1/3 glasses.
Instruction
1. Mix in the small sizes to a saucepan sugar with milk and bring weight to the boil. Add cocoa and chocolate. Properly stir everything. Cocoa can and be not added, but then sausage will have light color.
2. You cook mix before fusion of chocolate within 30 seconds. It will be enough that by cocoa it was evenly distributed. Remove a saucepan from a plate and cool mix.
3. Mash halvah, having turned it into a large crumb. Crush cookies so that a part of cookies was pieces. Bring oil to room temperature. Shake up the mixer together with a chocolate paste.
4. At first pour halvah, mixing a spoon. Further put cookies and once again mix. Add at the request of a few cognac for taste and nuts. Spread a polyethylene film on a table and lay out the received weight there.
5. Inwrap sweet sausage with chocolate and halvah in a film and twirl its ends. Put in the fridge that the dish hardened. For long-term storage of sweet sausage use the deep freeze. Use a ready-to-eat meal, having cut it on a part, together with coffee, tea or cold milk.