THE RIGHT RECIPE

Evening Star, Issue 22631, 24 April 1937, Page 24

THE RIGHT RECIPE

SAUSAGES Few people realise that very appetising—and often elaborate—dishes owe thir origin to the humble * sausage. Sausage meat combined with mushrooms, eggs, batters, or pastries is responsible for some of the interesting recipes given below. Sausage Pudding. Take 11b pork sausages, 2 mediumsized onions, a litle dried sage, a little white stock, Jib flour, Jib suet, water to mix. Peel and grate or chop the onions, skin the sausages (this can easily be done by putting them in a basin of cold water), and mix them with the sage and onions. Chop the suet finely, and add it to the flour. _ Stir in some cold water, and mix it to a paste (stiff). Cut off one-third of this paste and put aside. Turn the larger piece on to a floured board, and roll it out, to a round shape, about one and a-half times the size of the top of the pudding basin. Grease the basin, and line- it with the rolled out crust. Put in the sausage meat, and add a little stock. Roll out the remaining piece of crust, and put it on top of the pudding, damping the edge to make it adhere. Cover the puding with a greased paper and a floured pudding cloth - , and boil it for about two hours. Serve with a thick ■brown gravy. Sausage Toad-in-the-Hole. Take Jib sausages. Jib flour, salt and pepper, J level teaspoonful powdered sage, 1 egg, J pint of milk, Joz dripping. Sift the flour into a basin, pour the egg into the centre of it, and mix it with a little of the flour. Then take half the milk, and add it gradually until the whole is mixed to a smooth batter. Beat this well. Stir in the remainder of the milk, and leave the batter to stand for an hour or more. Remove* the skins from the sausages, cut them in halves, and form them into smaller rolls. . Dip each in a little tomato ketchup. Melt the dripping in a piedish, and put in the sausages. Season the batter, mixing in the sage, and pour it over them. Put the toad-in-the-hole . into a good moderately hot oven to bake. It will take about threequarters qf an hour. Sausage and Potato Roll. Take Jib sausage meat, 2 hard-boiled eggs, i teaspoonfull chopped parsley, 1 beaten egg, J teaspoonful crushed sage, lib cold mashed potatoes, breadcrumbs, gravy. Place mashed potatoes, sausage meat, parsley, and sage on a large dish. Alix well and evenly, then shape into a thick roll, with hard-boiled eggs in the centre. Brush over with beaten egg. Sprinkle with breadcrumbs. Place in a piedish with a little dripping. Bake in a moderate oven for three-quarters of an hour, basting occasionally. If the potatoes are very floury, moisten with egg to taste. Serve with thickened brown gravy. Sausage and Rice Mould. Take 11b pork sausages, Jib rice, 2 or 3 dessertspoonfuls tomato ketchup, 1 hard-boiled egg, salt, pepper, powdered mace, some veal stock, 1 dessertspoonful gelatine. ’ Wash the rice, put it into slightly salted, boiling water, and boil it until almost tender —about 10 minutes. Strain and cool it. Skin the sausages and cut the egg in slices. Take a plain mould or cake tin, put in a layer of rice at the bottom, using one-third of it. Add a little tomato ketchup, then half the sausage meat, and a few slices of egg, with seasoning to taste. Add another layer of rice, then the remainder of the ketchup, sausage, egg, and seasoning. Cover this with rice, then pour in half a gill of good veal stock. Put a buttered paper over the top, and cook it in a moderately hot oven for about three-quarters of an hour. When cooked fill up the mould with stock, leave it till cold and set, then unmould. Garnish with chopped parsley and serve with a few lettuce leaves round. Note: Remember to season stack well. If it is a firm jelly jio gelatine need be added, but if gelatine is necessary, dissolve it in the stock, then strain into the mould.