Tandem veal sausages with onions, apples and beer
Products for 4 portions
1 pack of Tandem veal sausages
2 heads of onion
1 Granny Smith apple
3 tbsp. olive oil
70 g butter
400 ml beer
4-5 cloves of garlic
2 sprigs of fresh salvia
1 tbsp. whole-grain mustard
1 tsp. salt
½ tsp. pepper
Method of preparation:
Peel the garlic and onion and them cut into thick slices.
Heat the olive oil and half the butter in a large pan and add the onions. Add salt and cook for 6-7 minutes on medium heat until the onions soften. Cut the garlic into slices and separate the salvia leaves.
Add them to the onions, stir and cook for 2-3 minutes.
Cut the washed, unpeeled apple into slices, remove the seeds and add it to the pan with the other products.
Cook for 2-3 minutes and add the mustard.
Pour the beer, add the sausages and cook for 15-20 minutes until the sauce is reduced by half and the sausages are cooked and the apples are soft and juicy.
Add the remaining oil, season with freshly ground pepper, gently stir and remove the pan from the heat.
Serve the dish while it’s warm, garnished with toast.