| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Walls |
4 |
servings |
INGREDIENTS
| 1 |
pk |
Wall's pork sausages; (45g) |
| 1 |
|
Onion finely chopped |
| 1 |
tb |
Butter |
| 1 |
tb |
Paprika |
| 4 |
tb |
Butter or margarine; melted |
| 1 |
tb |
White wine vinegar |
| 1 |
c |
Tomato juice |
| 1/4 |
c |
Sour cream |
| 2 |
ts |
Plain flour |
INSTRUCTIONS
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.
A Message from our Provider:
“Nothing ruins the truth like stretching it.”