Preheat the oven to 350F.
Gently poach the sausage rings in simmering water for 15 minutes. Then put the rings on baking sheets and roast for 20 minutes, or until skin is crackling and just beginning to brown. Cut into 1/2-inch slices, on the diagonal, and serve with rye bread and strong horseradish with beets.
Wine Pairing(s)
Chateau Talbot Saint Julien Grand Cru
Pessagno Pinot Noir Santa Lucia Highlands
Robert Mondavi 'Private Selection' Pinot Noir
Raymond 'R Collection' Cabernet Sauvignon
Blackstone Cabernet Sauvignon Napa
Windmill Cabernet Sauvignon
Tua Rita Rosso Toscana 'Giusto di Notri'
Palagetto Chianti Colli Senesi
Dei Rosso di Montepulciano
Manzone 'Le Gramolere' Barolo
Calories From Fat 317 Protein 17 Total Fat 35 Carbohydrates 2
Calories 401 Calcium 57 Iron 1 Sodium 999 Cholesterol 86
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