Hints About Sausages.

New Zealand Graphic, Volume XXXII, Issue I, 2 January 1904, Page 59

Hints About Sausages.

Sausages that are bought sometimes burst when being fried, even after they have been pricked. To prevent this, they should be blanched for five minutes in boiling water, to which a little salt has been added, and then fried. A very nice way of serving the ordinary pork sausage is as follows: Blanch the sausages as suggested above, fry two onions, cut two tomatoes in slices, and have ready some mashed potatoes. Now procure an ordinary piedish, and lay the tomatoes on the bottom, seasoned with the fried onions, pepper, salt. Arrange over them the sausages, and flatten each out till about half an inch in thickness. Now bake them in a quick oven. and. when cooked, dish up on a border of mashed potatoes, and on the top of each round place a lightly poached egg; sprinkle a little chopped parsley over them, pour a little sauce round the dish, and serve some in a boat separately. These medallions can be wrapped in a small piece of pig’s caul (thin), dipped into beaten egg and breadcrumbs, and fried. Serve tomato sauce with them.