Capuchin dish with chipolata

Name: capuchin dish with chipolata
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: duopack smoked skimmed bacon cubes (a 250 g); 1 tray mushrooms (250 g), in slices; 2 leeks washed and in half rings; 3 pots young capuchins (a 330 g), drained; 1 Scale beef chipolata sausages, 300 g

A tasty recipe. The main course contains the following ingredients: meat, smoked (lean bacon cubes (a 250 g)), mushrooms ((250 g), sliced), leeks (washed and in half rings), young capuchins ((a 330 g), drained ), beef chipolata (sausages and 300 g).

Ingredients

Kitchen Stuff

grill pan

Directions

Fry the bacon cubes for 5 minutes in a skillet without butter or oil. Add the mushrooms and leeks and cook for 5 minutes. Stir in the capuchin and heat for 2 minutes on low heat. Season with salt and pepper.
Meanwhile, heat the grill pan and grill the sausages in 5 minutes until done. Turn regularly. Distribute the capuchin dish over 4 plates and place the sausages. Nice with piccalilly.