Stewed sausages

Yield: 4 servings

Measure Ingredient
700 grams Carrots.
3 \N Onions
8 \N Strasbourg sausages; (knackwurst).
3 tablespoons Groundnut oil.
1 tablespoon Vinegar.

1 Peel, wash and cut the carrots in small sticks, cook them in water in a large saucepan for 20 minutes, then strain them. Peel and finely chop the onions.

2 Bring a saucepan of water to the boil and put the sausages in for 5 minutes.

3 Heat the oil in a pan and fry the onions until transparent. Add the carrot sticks and the sausages. Cook for 5 minutes. Arrange the sausages on a bed of onions and carrots.

4 Deglaze the cooking juices in the pan with the vinegar, and pour this sauce over the sausages. Serve hot.

Campanile tip:

In the autumn, use chestnuts to accompany the sausages. Pierce 500 g chestnuts with the point of a knife and cook in boiling water. Peel and add to the onions and carrots in the pan.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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