| 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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