TRADITIONAL SAUSAGE RECIPES

If sausages are rolled in flour before cooking they will not break. Before rolling them, prick the sausages on each side with a fork. Add a tablespoonful of water to the sausage pan; this keeps the sausages from sticking until their own fat begins to run. Cook sausages slowly; they need constant attention and rearranging in the pan to make sure that each is cooked well on all sides.

Toad-in-the-hole is a great favourite. Fry the sausages until they are just beginning to brown before adding them to the batter. Once the batter is placed in the oven, do not open the oven door until it is cooked.

SAUSAGES AND LENTILS 1 lb. Sausages, 2 cup fills cooked lentils, 2 shredded onions, a seeded green pepper skinned and chopped, 3. tomatoes, salt and pepper. (Enough for four persons.)

Peel and quarter the tomatoes. Fry the sausages and cut them into small pieces. Leave only 2 tablespoonfuls of fat in the pan and fry the onions and green pepper. Add all the ingredients and simmer for five minutes; add to cooked lentils.

SAUSAGES AND ONIONS

Fry sausages in the usual way, allowing two for each person. Allow one medium-sized onion per person. Stew the onions in salt water and, when almost boiled dry, add some creamed cheese. This dish is delicious with creamed potatoes.

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