Little sausages used to onions
Instructions
Wash the little sausages used, bucherellarle with a needle, brown them in a pan for a few minutes rigirandole on every side; drain and discard the fat.
Peel the onions and shallots, wash and slice thinly; put them in a saucepan with oil and let them dry to moderate fire; Add the wine and let it warm up, add the little sausages used to Cook, to moderate flame for 15 minutes; season with a pinch of salt and pepper.
Drain the little sausages used and deprive them of their skin.
Distribute the onions and shallots sauce on the bottom of the plates, place over the little sausages used to cut into slices and serve hot.
Ingredients and dosing for 4 persons
- 400 g of fresh little sausages used
- 600 g of onions
- 1 shallot
- 10 cl of dry white wine
- 5 tablespoons of olive oil extra virgin
- 1 pinch of salt
- 1 pinch of pepper