How to make Croquet Sausages
You'll soon be deep frying your bangers following this easy recipe
- Six Lincolnshire Sausages
- 8oz Mashed Potato
- 10g Butter
- Dessertspoon Cream
- Egg Yolk
- Salt and Pepper
- Egg & Breadcrumbs to coat
How to prepare
The only recipe requiring you to prick sausages. Never break the skin when frying or grilling as it releases fat causing them to spit.
Prick and boil the sausages for ten minutes then remove with a slotted spoon and allow to cool.
Melt the butter in a saucepan, add the potatoes and cream, generously season with salt, pepper and freshly grated nutmeg. Stir until the mixture is hot then add the egg yolk and continue cooking whilst stirring for a few more minutes.
Leave potato to cool.
Cut the sausages in half, remove their skin, and reform into sausage shapes.
Mould a thin coat of mashed potato around the sausages. Dip in beaten egg and breadcrumbs.
Deep fry until golden brown and serve with a fresh crisp green salad.
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