Pork sausages

Yield: 1 servings

Measure Ingredient
1 Egg white
225 grams Pork mince
1 55 grams thi shred good quality marmalade
30 millilitres Whisky
1 Clove garlic
110 grams Bread
110 grams Bacon; fatty/streaky or
; rindless
¼ teaspoon Marjoram
¼ teaspoon Oregano
¼ teaspoon Thyme
¼ teaspoon Parsley
Salt and pepper
Sausage skin
Butter to cook
1 can Split peas
¼ pint Stock
1 Sprig thyme
2 Cloves garlic
2 slices Bacon; chopped
1 Shallot

SAUCE

Mince all the ingredients together and bind with the egg white. Place into a piping bag and fill the sausage skins.

Tie to the required size and cook.

Sauce: Drain the peas and rinse with cold water. Melt the butter and add the chopped shallot. Add the crushed garlic and sweat off. Add the bacon.

Add the peas and thyme and stock. Bring to the boil, simmer. Liquidize until smooth.

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