Printer friendly version
-
Feta and sun-dried tomato sausages
- Prep time:
- 15 mins
- Cook time:
- 25 mins
- Serves:
- 4
Clodagh McKenna shows that making your own skinless bangers easy - you could try experimenting with different flavourings with the pork mince
Similar recipes
Related Videos
Ingredients
For the sausages
- 450g free range minced pork, from neck or shoulder
- 50g Feta cheese, finely crumbled
- 6 semi Sun-dried tomatoes, finely chopped
- 1 tbsp dried Oregano
- 1 Egg, beaten
- Olive oil, for frying
For the potato cakes
To serve
- large handful Rocket
- Balsamic vinegar
- Parmesan, shaved
Method
1. For the sausages: mix together the pork, feta, sundried tomatoes, oregano and egg. Season with salt and pepper. Divide the mixture into 10 pieces and shape each one into a sausage. If you have time, chill in the fridge for a while to help them hold their shape.2. Heat a frying pan and add in a slug of olive oil - one by one add the sausages and gently fry for about 10 minutes, turning every couple of minutes to make sure they are evenly cooked.
3. For the potato cakes: preheat oven to 220C/gas 7.
4. Mix the mashed potato with the coriander and season. Transfer to a piping bag and pipe into swirls on a lined baking tray. Brush with melted butter and bake for 15 minutes to lightly brown.
5. To serve: serve the sausages with the potato cakes and a rocket salad, dressed with balsamic and parmesan cheese.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register