LOCATION: Recipes >> Dips >> Fondue 30
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Fondue 30
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CRISPY SAUSAGE BITES
1 lb pork sausagemeat
1 small onion finely chopped
3oz / 1/3 cup cream cheese
1 tablespoon chopped fresh parslet
1 teaspoon prepared mustard
1oz / 1/2 cup fresh breadcrumbs
salt and pepper
2 eggs beaten
3oz / 3/4 cup dry breadcrumbs
1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
440g (14oz) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and peppr
1 tablespoon chopped fresh parsley
2 tablespoons sweet pickle relish
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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