arge cold skillet, arrange the sausage slices in 1 layer. Set
Mash the sausage and parsley in a bowl and season with salt and pepper. Heat the stock in a pan and, using 2 spoons, form the sausage mixture into egg-shaped quenelles, and place in the stock to cook.
Melt the butter in a frying pan and saute the mushrooms. Season with salt and pepper and add to the soup then serve.
pan and brown the veal meatballs. Remove from the pan
f baking the beef, cut veal sausage into bite-sized pieces.
heat 2 teaspoons oil; add sausage, onions, bell peppers and garlic
ver dough.
Top with sausage. Sprinkle with Mozzarella.
Firmly
Place oil in pan and heat.
Cook Bacon and Sausage.
Remove and place on an absorbent sheet and keep warm.
Keep oil in pan.
Cut hole in the middle of the bread with the top of a small glass.
Place in pan and break egg into the hole.
Turn and cook until your perfect egg consistancy is produced.
Take off Heat, put on plate and cover with a thin layer of vegemite.
Serve with sausages and bacon on top.
Pour barbecue sauce over completed Egg!
Enjoy!
Best served with Hash Browns and Grilled Tomato!
Hmmm.
n absorbent paper.
Place veal schnitzels on a work surface
Pound the veal until thin.
Chop mozzarella,
This recipe for frying
veal cutlets is used in most of my recipes.
You
can
also
use
Boneless Chicken Breasts in place of
veal.
You
will find veal or chicken cooked in this manner to be fluffy and very moist.
In bowl break down sausage meat, add the chopped onions
rumbs, and sausage.
Stuff the pocket of the veal breast, gently
Pound meat until 1/4-inch thick.
Prepare stuffing as directed on package.
Brown sausage and drain thoroughly.
Stir sausage and celery into stuffing.
Press 1/2 cup stuffing on each piece of meat to 1/2-inch of edge.
Roll up, beginning at narrow ends and secure with wooden picks.
Brown veal in shortening.
Remove meat from pan; drain pan of fat and add soup and milk.
Heat thoroughly, stirring constantly.
Add meat; cover and simmer 45 minutes, or until tender.
Cook the pasta according to package instructions then drain and allow to cool. Remove the sausage meat from the skins and form into about 20 balls.
Heat 2 tbsp oil in a large frying pan and fry the meatballs for about 3-4 minutes then remove and drain on kitchen paper. Heat 1 more tbsp oil in the pan and saute the zucchini for about 3 minutes, seasoning with salt and pepper then remove and set aside.
For the dressing mix the remaining oil, yogurt, chili sauce and vinegar. Combine all ingredients in a bowl and toss with the dressing.
Mix the pork, beef and veal thoroughly in a large mixing
side.
Combine the beef, veal, sausage, egg, 3 tablespoon Worcestershire sauce
add the beef, pork, veal and sausage (without casing) and cook until
ver medium-high heat; add veal and sausages and cook, stirring
n a bowl.
Dip veal fillets first in the egg
ou prepare the rest of recipes).
Preheat oven to 350