COOKING FOR 1968 Versatile Sausage Puffs

Press, Volume CVIII, Issue 31832, 9 November 1968, Page 2

COOKING FOR 1968 Versatile Sausage Puffs

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CILIA TIMMS)

This recipe for cooking sausages is a versatile one as it can be used u a main dish er, if the size to adjusted, for very tempting hot savouries. It is for Sausage Puffs and to make sufficient for four persons as a mala dish you will need:— 4 pork sausages 1 cup mashed potato 1 cup self-raising flour

»to mix 1 cup thick white sauce 1 tablespoon grated cheese Onion juice Salt and pepper Method: Boil the sausages for 10 minutes; cool and remove skins and cut each into about four or five pieces crosswise. Dip or marinate in tomato sauce flavoured with onion juice. Mix together the flour and potato and season with salt

and pepper. Form into a stiff dough with the egg beaten with a little milk. Roll out and cut into rounds large enough to enclose a piece of sausage. Place sausage on one side of circle, sprinkle with a little grated cheese and fold pastry over. Dampen edge and pinch together. Drop into boiling fat and cook until golden brown and puffed. Drain well and serve with a well-flavoured tomato sauce.