Wrapped Boiled Sausage
|Fresh pork sausage||1⁄2 Pound, peeled|
|Boneless veal steak/Beef round steak||1⁄2 Pound, pounded flat (thin, 1/4 kg)|
|Celery rib||1 , coarsely chopped|
|Carrot||1 , coarsely chopped|
|Onion||1⁄4 , coarsely chopped|
|Silvered bacon/Ham||1⁄2 Cup (8 tbs) (optional)|
|Dried mushroom||3 Tablespoon, soaked in water for 30 minutes (caps)|
Wrap the sausage in the veal or beef.
Tie up with string and place the roll in a casserole with the butter, celery, carrot and onion, and the ham or bacon if used.
Salt and pepper are not needed because the sausage contains enough.
Fry over medium heat, turning the sausage roll until it is browned on all sides, then pour on enough water to come halfway up the roll.
Add the dried mushrooms with their soaking liquid and simmer, covered, for about one hour or until tender.
Serve the sausage with some of the cooking liquid poured around it; use the rest to make a sauce for the macaroni.