German Veal Sausages With Pinot Grigio
The traditional sausage German beef is cooked here from a bit differently and is interesting. It can be served with mustard.
Cook Time 10 minutes mins
Total Time 10 minutes mins
Course Secrets of Columbian Cooking
Cuisine American
Servings 3 people
Calories 308 kcal
Green Salad With Apples And Pesto
- 3 Sausages Smoked German veal
- 3/4 cup Pinot Grigio wine
- 3 sprigs Rosemary
- 2 tbsp Mandarin juice
- 1/4 tsp Ginger
Salchichas Alemanas Al Pinot Grigio
- 3 Salchichas alemanas ahumadas
- 3/4 taza de Vino Pinot Grigio
- 3 ramas de Romero
- 2 cucharada Jugo de mandarina
- 1/4 cucharadita de Jengibre picado
English
Place sausage in a pot over medium heat with the wine and rosemary. Boil until the wine has completely evaporated.
Add the mandarin juice and ginger and stir to deglaze the pot.
Cut the sausages on the bias and leave in the pot until ready to serve. Decorate the serving dish with the rosemary sprigs.
Español
En una olla a fuego medio coloque las salchichas, vierta el vino y el romero. Deje hervir hasta que se seque. Retire del calor.
Agregue el jugo y el jengibre y mezcle un poco para “deglaze” la olla.
Coloque el romero en un palto, corte las salchichas “on the bias” y dejelas en la olla hasta que vaya a servir. Sirva sobre el romero.