Sage Sausages with Bok Choy
Rinse, trim and drain the bok choy. Rinse the Hungarian wax peppers, trim and cut into thin rings, thereby removing the seeds. Rinse the sage and pat dry. Lay 2-3 sage leaves over each sausage and tie with kitchen string.
Heat the canola oil in a pan and saute the bok choy in it for 3-4 minutes, turning occasionally. Season with salt and pepper, add the wax pepper rings and cook briefly. Pour the white wine and vegetable broth. Cook for 3-4 minutes more, and again and again sprinkle with the broth.
Grill the sausages on a preheated grill until golden brown. Serve the sausages with the bok choy.