Brown long grain rice and chopped onion briefly in oil, then pour into Roman pot in combination with the liquid and cook for about half an hour at 150 degrees Celsius (With lid!). Add the grated cheese on top.
Carefully lift off a layer of long grain rice. Spread the sausage mixture in between and fill up the long grain rice again. Cover with a ring of peeled tomatoes and cook at 200 degrees Celsius in a closed Römertopf for about
20 min.
Variations: – Add 25o g peppers, cut into rings and season with mild paprika – Replace the sausage mixture with chicken liver and add sliced mushrooms to the long-grain rice – Instead of sausage mixture, add a layer of salami, sprinkle with butter flakes and lots of herbs such as rosemary, sage, etc.
Sprinkle with strips of anchovies.
– you can also use good other leftover sausage and roast meat, as well as almost all kinds of vegetables.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they are also characterized by a fresh taste!
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