Braised calfskanker with cabbage sausages and herb fryassé

Ingredients for Braised calfskanker with cabbage sausages and herb fryassé

Instructions for Braised calfskanker with cabbage sausages and herb fryassé

To prepare the Braised calfskanker with cabbage sausages and herb fryassé recipe, please follow these instructions:

Sprinkle with flour and bake in the pan. Season with salt, pepper and fresh thyme. The bouillons are poured at the calves, so they are approx. Half covered. The dish is braised at low heat for approx. 1½ hours. Make sure the liquid does not boil away.

The last vegetables are cut into suitable pieces and sautéed in butter at low heat until they are tender. About 3-4 min. Before the vegetables are finished add the preheated cabbage sausages, which simmer with the last minutes.

When the calves are tender, they are picked up and kept warm, the sauce is sieved and added whipped cream.

Appetite: Cabbage sausages and vegetables are spread over 4 plates, and the calf shank is arranged on the vegetables, the sauce is poured and sprinkled with finely chopped parsley.

Coarse bread fits well with the dish.