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Recipe for :

Veal Scaloppini alla Marsala
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.

Ingredients

1 Tblsp. olive oil
1 1/2 lbs. parsley & cheese pork sausage
4 small (1 1/4 lbs.) red onions, sliced into 1/4" thick rounds
2 Tblsp. fresh thyme leaves
Kosher salt and freshly ground black pepper

Method

Preheat oven to 350º. Place a large skillet over medium low heat. When hot, add olive oil and sausage, pricked every few inches with the point of a knife. Cook until nicely browned about 10 minutes. Turn the sausage over, prick with knife and cook until browned about 10 minutes.

Transfer the sausage to a baking pan and place in the oven, leaving the rendered fat in the skillet. Add the onions to the skillet and stir. Add 1/2 cup water and stir using a wooden spoon to loosen any browned bits from the bottom of the pan. Cover and cook over medium heat stirring occasionally until the onions are very soft 15 - 20 minutes, adding a second 1/2 cup of water if the pan becomes dry. Remove the lid and stir in the thyme. Season with salt and pepper. Remove the sausage from the oven and serve with the onions.

Note:
Parsley & cheese sausage is available at most butcher shops but you can substitute any sausage of your choice.

Serves 4

Shirley Cline

 
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