Sausage with Baby Carrots Recipe
Sausage with Baby Carrots with Chipolata Sausages, Baby Carrots, White Wine, Fried Onions, Parsley and Lemon Juice.
INGREDIENTS
Chipolata Sausages
Baby Carrots
Parsley
Chopped Fried Onions
1 tablespoon of Lemon Juice
Glass of White Wine
METHOD
Stew some baby carrots whole in butter. Put them into a shallow fireproof dish in which they will be served, and arrange on them some grilled chipolata sausages.
Sprinkle these with a little chopped parsley, some chopped fried onions, some of the fat from the grilling of the sausages, a drop of lemon juice and a glass of dry white wine. Cook in a moderate oven (180C / 350F / Mark 4) for about 10 minutes, and serve with mashed potatoes.
Serves 4.
Based on the Sausage with Baby Carrots recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).