| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Campanile | 4 | servings | |
INGREDIENTS
| 700 | g | Carrots. |
| 3 | Onions | |
| 8 | Strasbourg sausages; (knackwurst). | |
| 3 | tb | Groundnut oil. |
| 1 | tb | Vinegar. |
INSTRUCTIONS
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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