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Cornish yarg and spinach sausages with sweet potato puree and deep-fried beetroot crisps

Alan Coxon from Good Food Live
For a tasty meal try Alan Coxon's recipe for home-made cheese sausages, flavoured with spinach, bacon and onion

Cornish yarg and spinach sausages with sweet potato puree and deep-fried beetroot crisps

Method

1. Place the Cornish Yarg, spinach, oatmeal, egg, bacon, nutmeg, cream cheese, mustard and onion in a food processor. Season with salt and freshly ground pepper.

2. Process the mixture until well-blended.

3. Place the Cornish Yarg mixture in a piping bag with a plain nozzle.

4. Place the sausage skin over the nozzle and pipe the mixture into the skin. Tie the sauages, making 4 in all.

5. To cook the sausages either fry them for 5-6 minutes in a little oil in a frying pan or roast them in a tray in an oven, preheated to 180ºC/gas 4.

6. Serve the sausages with sweet potato puree and beetroot crisps.

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Serves: 2

Prep: 20 min
Cook: 10 min

Ingredients
225g Cornish Yarg cheese
115g cooked spinach, squeezed dry
75g oatmeal or breadcrumbs
1 egg
115g rindless smoked bacon
1 tsp grated Nutmeg
2 tbsp cream cheese
1 tsp English mustard
1/2 onion, grated
salt and fresh ground black pepper
sausage skin
sweet potato puree
deep-fried beetroot crisps