Tapas-Veal Sausage in White Wine
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 10 minutes 10 minutes 98 N/A 3g N/A 0.5g 11g 40mg


INGREDIENTS:
2 teaspoons olive oil 4 thin veal sausages 1 clove garlic, chopped
1/2 cup dry white wine 1/4 cup chicken stock 2 teaspoons chopped fresh flat-leaf parsley



1 Heat the oil in a skillet over medium heat, add the sausages and cook for 5 minutes, turning to brown all over. Drain on paper towels. Cool slightly and cut diagonally into 1-1/4 inch pieces.
2 Add the garlic to the hot pan and cook, stirring, over medium heat for 30 seconds. Increase the heat to high for 30 seconds. Increase the heat to high and add the wine and chicken stock. Simmer for 3 minutes, or until the liquid is reduced by about two-thirds (there should be just a little liquid left in the pan). Return the sausages to the pan and stir for 30 seconds to reheat. Remove from the heat, stir in the parsley and season with salt and freshly ground black pepper. Serve hot with crusty bread.

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