Pork
Flour-Coated Czech Wine Sausage
Cut the wine sausage into portions, roll them into coils and coat them in plain flour. Fry them in oil on both sides until golden brown, then moisten them with a little stock before finishing. Serve with mashed or boiled potatoes and spoon the juices over. In some families this white sausage even appears on the Christmas table, and it can also be coated in breadcrumbs.
Total: 30 min
Method
01.
Cut the wine sausage into portions, roll each one into a coil and secure it with a skewer.
02.
Coat the coils in plain flour and fry the sausage in oil on both sides until golden brown.
03.
Before finishing, moisten the sausages with a little stock and spoon the juices over them on the plate.
