SAUSAGE HOT-POT

Press, Volume CXI, Issue 32633, 15 June 1971, Page 5

SAUSAGE HOT-POT

Sausage Hot-Pot is not quite as economical as some of the other recipes I have selected today,: but I am sure you will agree the extra cost is worth-while. Try this dish for your hot meal on a really cold winter evening. To serve four you will need: 3 sheeps kidneys lib sausages 1 large onion 4oz mushrooms 4. rashers bacon 1 tablespoon tomato puree 1 small packet frozen peas 1 teaspoon chopped parsley 1 pint stock Flour Butter Salt and pepper Method: Skin and, chop kidneys, then toss in flour. Melt butter in pan and add the finely chopped onion and the sausages and fry these together until golden brown. Add the chopped and floured kidneys and fry for a further few minutes. Stir in the stock and allow to boil, stirring until it does GLAZED PATTIES ON PINEAPPLE Glazed Patties and Pineapple may at first sight, appear to be more usual, but read the ingredients and you will find a “difference” that makes all the difference. For six servings you will need. 14-2 lbs sausage-meat 4 cup rolled oats 2 eggs 2 teaspoons dry mustard }cup brown sugar cup honey (liquid) 2 teaspoons water 1 tablespoon vinegar i teaspoon dry mustard Ground cloves, parsley 6 pineapple rings. Method: Combine saus-age-meat, rolled oats and mustard, blend very well with the beaten eggs and with wet hands shape into 6 flat cakes making a depression in the centre of each. Place these in a greased baking dish and bake at 350 for 4 hour, basting constantly with the prepared glaze. To make Glaze:— Combine ' brown sugar, honey, vinegar, mustard, ground cloves and water in a small saucepan and bring to the boil. Arrange the hot cakes on drained pineapple rings, spoon over remaining glaze from baking dish and garnish with parsley.

so. Add the sliced mushrooms, the chopped bacon, tomato puree and the seasoning. Simmer for 20 minutes. Cook peas as normally, drain, and add to the sausage and kidney mixture just before serving. Tum into a heated serving dish and sprinkle with parsley.