Veal And Sausage Brochette Recipe
Ingredients
| 3/4 pound fine quality link pork sausages | ||
| Water | ||
| 2 pounds boneless veal for scallopine, pounded very thin | ||
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Olive oil | ||
| 1 bunch green onions, white part only, thinly sliced | ||
| Celery stalks | 3 , finely chopped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Garlic | 4 Clove (5gm), crushed | |
| 1/2 teaspoon commercially packaged mixed Italian dry herbs | ||
| Celery salt | 1/8 Teaspoon | |
| 1/8 teaspoon coarsely ground black pepper | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Dry white wine | 2 Cup (16 tbs) | |
| Mushroom | 1 pound, sliced | |
| Sour cream | 1 Cup (16 tbs) | |
| Chives | 1 Tablespoon, chopped | |
| Hot steamed rice | ||
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.
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.
Chef
