Veal And Sausage Brochette Recipe




 Pork sausage links3⁄4 Pound
 Water1 Cup (16 tbs) (Adjust Quantity As Needed)
 Boneless veal2 Pound, pounded very thin (For Scallopine)
 Flour1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Olive oil2 Tablespoon
 Green onions1 Bunch (100 gm), thinly sliced (White Part Only)
 Celery stalks3 , finely chopped
 Fresh parsley1⁄2 Cup (8 tbs), chopped
 Garlic cloves4 Small, crushed
 Dried italian herbs1⁄2 Teaspoon (Mixed, Commercially Packaged)
 Celery salt1⁄8 Teaspoon
 Coarsely ground black pepper1⁄8 Teaspoon
 Olive oil1⁄4 Cup (4 tbs)
 Dry white wine2 Cup (32 tbs)
 Fresh mushroom1 Pound, thickly sliced
 Sour cream1 Cup (16 tbs)
 Chives1 Tablespoon, chopped
 Hot steamed rice2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5326 Calories from Fat 2525

% Daily Value*

Total Fat 285 g438.6%

Saturated Fat 92.2 g460.9%

Trans Fat 0 g

Cholesterol 1332.3 mg

Sodium 4656.4 mg194%

Total Carbohydrates 220 g73.5%

Dietary Fiber 21.1 g84.5%

Sugars 30 g

Protein 365 g729.8%

Vitamin A 180.9% Vitamin C 190.1%

Calcium 89.4% Iron 74.7%

*Based on a 2000 Calorie diet


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.