Stewed sausages
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 700 | grams | Carrots. |
| 3 | Onions | |
| 8 | Strasbourg sausages; (knackwurst). | |
| 3 | tablespoons | Groundnut oil. |
| 1 | tablespoon | Vinegar. |
Directions
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.