Sausage stuffed
Instructions
Cut the sausages in half lengthwise without tear completely.
In each enter a few of emmenthal cheese (each slice is cut into 4 strips), then around each spiral wrap one slice of bacon and secure with toothpicks.
Place the sausage in a pan just anointed and let them cook on fire not too sharp, turning them until they occasionally, until the bacon is crispy.
Serve so simply or keep them in the Pan, remove the fat that has formed, then add the tomato mixture diluted with broth and continue cooking for a few minutes.
Ingredients and dosing for 4 persons
- 16 pork sausages
- 4 slices of emmenthal cheese
- 16 slices bacon
- Walnut 1 of margarine
- 1 tablespoon of tomato
- Nut soup