- Pork sausages - 400 Grams
- Canned white beans - 350 Grams
- Bacon - 130 Grams
- Bow - 2 pieces
- Carrot - 1 piece
- Garlic - 4 Teeth
- Tomato paste - 2 items. spoons
- Cumin - 1 st. a spoon
- Bay Leaf - 3 Pieces
- Chicken broth - 600 milliliters
- Red wine - 150 milliliters
- Breadcrumbs - 110 Grams
- Olive oil - 1 st. a spoon
- Salt and Pepper - - To taste
1. Cut the bacon into squares. Peel and finely chop the onions. Peel and cut the carrots into circles. Peel and finely chop the garlic. Heat the olive oil in a frying pan over medium heat and add the sausages. Turn them while cooking. Let them be fried from all sides. Cook for about 10 minutes. 2. Heat the oven to 170 degrees. Get the sausages out of the frying pan and put them in a saucepan. A little twist the fire under the frying pan and put chopped bacon into a frying pan. During stir-fry, stir constantly. Fry until done, about 5 minutes. 3. Remove the bacon from the pan and place it in a saucepan. Twist the fire to medium and put the onion in a frying pan. Cook for about 10 minutes, stirring constantly until the onion is softened, but not browned. Add chopped garlic and fry another minute. 4. Add onions and all the remaining ingredients, except breadcrumbs, in a saucepan, cover and put in a preheated oven for 2 hours. Take the pan out of the oven, sprinkle with breadcrumbs and put on an average grill for 5 minutes. To put on the table.
Servings: 4