Veal And Sausage Brochette
|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)|
|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)|
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.
Cover tightly and simmer slowly for 30 minutes or until done.