Cooking For 1966 SAUSAGE PIE

Press, Volume CV, Issue 31043, 26 April 1966, Page 2

Cooking For 1966 SAUSAGE PIE

[By CELIA TIMMS] That remarkable invention, the sausage, need not always be served in its unmistakable shape and form. There are methods of disguising the sausage so completely that I think even Sherlock Holmes would have difficulty in detecting it A very excellent potato-filled pie can be made from sausage meat. You will need: 11b pork sausages or sausage meat 1 clove Of garlic (optional) 2 tablespoonfuls of grated onion lib potatoes or rice 1 egg 2 tablespoonfuls milk Chopped parsley 1 large cooking apple or two small Melted butter Breadcrumbs Method: Add the garlic and one tablespoonful of grated onion to sausage meat and divide it into two portions,

one a little larger than the other. Press out larger portion on a floured board into a circle about quarter of an inch thick. Grease an eightinch sandwich cake tin and coat and sides with dried breadcrumbs. Carefully lift circle of sausage meat into this and press into shape of tin, completely lining it. Trim top. Boil and mash the potatoes or rice and into them beat the egg, milk and remaining tablespooiiful of onion and a dessertspoon finely chopped parsliy. Season with salt and pepper and fill the meat-lined tin withi this mixture. Press out remaining portion of sausage meat to fit the top of the tin as a coVer, place in position and. glaze with milk. Cover with slices of peeled and cored. apple, attractively arranged. Brush apple with melted butter and cook in a moderate to hot oven (360 degrees) for 35 to 40 minutes. Serve in wedges garnished with grilled tomato and parsley.