Food For Thought APPLE RINGS AND SAUSAGE CAKES

Press, Volume CIV, Issue 30793, 3 July 1965, Page 2

Food For Thought APPLE RINGS AND SAUSAGE CAKES

IBV

ALAN TREMAIN]

Sausage meat can be too rich if cooked alone, but made up this way it is very tasty for Saturday’s lunch, for instance. You can garnish the sausage cakes with fried onion rings, with a fried mushroom or with tomato. You will need: i teaspoonful sugar 1 teaspoonful butter 12oz pork sausage meat i cup cold water 2oz sugar 1 tablespoonful plain flour 2 large cooking apples. Method: With floured hands divide the sausage meat into four equal portions and shape into flat cakes. Roll into flour mixed with about half a teaspoon of sugar. Core and peel the apples, then slice them into halfinch thick rings. Pour the water into a saucepan and add about 2oz of sugar. Stir till the sugar is dissolved, boil for about five minutes then add the butter. Drop the apple rings into the syrup

and cook them slowly for about five minutes, then drain. Grill the sausage cakes on a rack for about four minutes on each side. Serve on top of the apple rings and garnish with whatever takes your fancy.