Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Pork sausagemeat |
| 1 small | Onion; finely chopped |
| ⅓ cup | Cream cheese |
| 1 tablespoon | Chopped fresh parsley |
| 1 teaspoon | Prepared mustard |
| ½ cup | Fresh breadcrumbs |
| Salt and pepper | |
| 2 | Eggs; beaten |
| ¾ cup | Dry breadcrumbs |
| 1 tablespoon | Oil |
| 2 | Shallots; finely chopped |
| 1 | Clove garlic; crushed |
| 1 can | (14-oz) chopped tomatoes |
| 2 tablespoons | Tomato puree (paste) |
| Salt and pepper | |
| 1 tablespoon | Chopped fresh parsley |
| 2 tablespoons | Sweet pickle relish |
RELISH SAUCE
From: sharon@... (Sharon Curtis) (COLLECTION) Date: Wed, 20 Oct 1993 11:20:55 GMT Put sausagemeat and onion into a frying pan; cook until lightly brown and crumbly. Turn into a bowl and add cream cheese parsley mustard fresh breadcrumbs and season with salt and pepper. Shape into 16-20 small firm balls (moulding them to make them smooth). Dip first in beaten egg then roll in dry breadrumbs until evenly coated. Chill until required.
To make the relish sauce heat the oil in a saucepan add the shallots and cook gently until soft. Stir in the garlic tomatoes with their juice and tomato puree (paste). Season with salt and pepper bring to the boil then reduce heat and simmer uncovered for about 30 mins or until sauce has reduced and thickened. Stir in the parsley and relish. Serve warm. Each person spears a sausage ball and immerses it in the hot oil to fry until crisp and golden. (Serves 4)
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