Recipe - Stewed Sausages

700 g Carrots.
3 Onions
8 Strasbourg sausages;
(knackwurst).
3 tablespoon 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.