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Veal And Sausage Brochette

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Ingredients
  Pork sausage links 3⁄4 Pound
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Boneless veal 2 Pound, pounded very thin (For Scallopine)
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Green onions 1 Bunch (100 gm), thinly sliced (White Part Only)
  Celery stalks 3 , finely chopped
  Fresh parsley 1⁄2 Cup (8 tbs), chopped
  Garlic cloves 4 Small, crushed
  Dried italian herbs 1⁄2 Teaspoon (Mixed, Commercially Packaged)
  Celery salt 1⁄8 Teaspoon
  Coarsely ground black pepper 1⁄8 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Dry white wine 2 Cup (32 tbs)
  Fresh mushroom 1 Pound, thickly sliced
  Sour cream 1 Cup (16 tbs)
  Chives 1 Tablespoon, chopped
  Hot steamed rice 2 Cup (32 tbs)
Directions

Cover sausages with cold water, slowly bring just to boiling point, remove from heat, let cool in water, drain, and chill thoroughly.
Cut each sausage into thirds or about 1 1/4 inch pieces.
Cut veal into strips as wide as sausage pieces, and wrap each veal strip around a sausage piece; secure with a toothpick.
Shake veal rolls in flour seasoned with salt and pepper in paper bag.
In a large frying pan, brown veal rolls well on all sides in olive oil.
Transfer rolls to a 3-quart kettle with cover.
Sprinkle rolls with onions, celery, parsley, garlic, dry herbs, celery salt and black pepper.
Add olive oil and the wine.
Add mushrooms.
Cover tightly and simmer slowly for 30 minutes or until done.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

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