Stuffed sausage (2)
Instructions
Cut in half, lengthwise, the pickles.
Cut the sausages in half lengthwise without tear completely.
In each half, then enter gherkin 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
- 8 pickles
- 16 slices bacon
- Walnut 1 of margarine
- 1 tablespoon of tomato
- Nut soup