Yield: 4 servings
|1 pack||Wall's pork sausages; (45g)|
|1||Onion finely chopped|
|4 tablespoons||Butter or margarine; melted|
|1 tablespoon||White wine vinegar|
|1 cup||Tomato juice|
|¼ cup||Sour cream|
|2 teaspoons||Plain flour|
Arrange sausages in a heavy, unheated frying pan and cook slowly over low heat until browned
Heat butter in a large saucepan and saute onion until soft and yellow. Do not allow onion to brown
Sprinkle with paprika and caraway seeds, then continue to saute for another 4 minutes
Add vinegar and sausages, stir over low heat until sausages are well coated with spices
Add tomato juice, cover and bring to the boil, reduce heat, simmer for 15 minutes
Stir in sour cream blended with flour and seasoned to taste with salt if necessary
Heat thoroughly but do not boil: serve with parsley and rice Converted by MC_Buster.
Converted by MM_Buster v2.0l.