Description
Delicate sausages, mouth-watering, framed by autumn vegetables. Very easy and quick to prepare. For the contest "Autumn tango". Autumn forest each year Paying gold for input. Look at aspen - All dressed in gold, And she babbles: "Styno..." And shivering. And the happy Yellow birch along: "Well, dress! What a cute thing!" Quickly the leaves scattered frost came suddenly. And birch whispers, "Sabo!... "(Autumn in the forest of A. Gontar)
Ingredients
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Meat
500 g
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Onion
1 piece
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Carrots
1 piece
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Eggplant
1 piece
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Zucchini
1 piece
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Parsley
1 piece
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Tomato paste
2 Tbsp
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Broth
1 cup
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Vegetable oil
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Cheese
2 Tbsp
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Chicken egg
1 piece
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Bread
50 g
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Greens
2 Tbsp
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Butter
2 Tbsp
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Salt
-
Black pepper
Cooking
In the beginning, let's prepare the stuffing. To do this, take a loaf or white bread.
add egg. Mix.
Add the grated cheese.
Add the chopped greens.
And butter. All salt, pepper. And mix well.
That's what happens. This mixture is put in a cold place. And get meat.
Cut the meat into chops.
Take on both sides of the hammer. Not much, not to holes. The meat should be soft.
Spread to the edge of the chop minced (about a teaspoon). And wrap rolls. Tie the roll with a thread. And so all the chops.
Put the sausages on a pan with oil and fry .
Here are the sausages turned out. Now remove the thread. And move on to the vegetables.
On a coarse grater grate the carrots.
Up onion. And parsley root.
Eggplant and zucchini also cut.
All consistently fry.
Boil the broth with tomato paste separately from the vegetables.
Stacked pots: at the beginning of the layer of vegetables.
Then the sausages.
Then fill with the tomato-broth mixture.
Then the remaining vegetables. And put into the oven for 40 minutes at 200 degrees.
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