Seasoned Sausage Ragout
|Ground veal||1 Pound (500 Gram)|
|Finely chopped fresh parsley||2 Ounce (60 Gram)|
|Finely chopped fresh basil||2 Ounce (60 Gram)|
|Pine nuts||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Cracked black peppercorns||1 Teaspoon|
|Fresh breadcrumbs||6 Ounce (185 Gram)|
|Grated fresh parmesan cheese||2 Ounce (60 Gram)|
|Seasoned flour||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Soy sauce||3 Tablespoon|
|Lemon juice||4 Fluid Ounce (125 Milliliter)|
|Chicken stock||8 Fluid Ounce (250 Milliliter)|
|Dry white wine||8 Fluid Ounce (250 Milliliter)|
|Whole baby potatoes||12 , scrubbed|
|Whole baby onions||12|
|Chopped fresh basil||3 Tablespoon|
1. Combine ground veal, parsley, basil, nuts, oil, garlic, pepper, breadcrumbs and cheese in large bowl, mix until well combined. Shape into 12 sausages, 10 cm / 4 in long. Roll in seasoned flour.
2. Heat oil in deep frying pan. Cook sausages a few at a time until browned but not cooked through. Remove sausages and drain on absorbent kitchen paper. Repeat with remaining sausages.
3. Arrange sausages, potatoes and onions in deep saucepan. Combine soy sauce, juice, stock, wine and basil in bowl, pour into saucepan. Bring to the boil, reduce heat and simmer, covered, for 20 minutes or until potatoes are tender. Thicken sauce in pan, if desired.