Stewed Sausages
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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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (271g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 123 | ||
| Calories from Fat: 92 (75%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.2g | 14 % | |
| Saturated Fat 1.7g | 9 % | |
| Monounsaturated Fat 4.7g | ||
| Polyunsanturated Fat 3.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 3.4mg | 0 % | |
| Potassium 120.5mg | 3 % | |
| Total Carbohydrate 7.7g | 2 % | |
| Dietary Fiber 1.4g | 6 % | |
| Sugars, other 6.3g | ||
| Protein 0.9g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 123
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