Home Made Dublin Sausages
- Preparation and cooking time
- Total time
- Rest the breaded sausages for at least an hour in the fridge before cooking
- More effort
- Makes Pieces
Ingredients
- 500g pork, mince
- 25g oatmeal
- 100g fine white/brown breadcrumbs
- 100g Cheddar, grated
- 5g yellow mustard English
- 2 Small eggs
The seasoning:
- 1g Marjoram
- 1g Sage
- 1g Cayenne pepper
- 2g fine white pepper
- 4g of salt
- Pinch of nutmeg
- (Correct measure of seasoning is important)
To Finish:
- 100g white breadcrumbs
Method
- STEP 1Ensure that the meat is cold.
- STEP 2In a bowl, beat the eggs and add the pork, mustard and seasoning.
- STEP 3In a separate bowl, mix together the cheese, half the breadcrumbs and oatmeal
- STEP 4You are aiming for the texture of mince
- STEP 5Now combine the pork mixture with the breadcrumb mixture and mix well.
- STEP 6Add a little water if the mixture is to heavy a good mix is crucial.
- STEP 7At this stage you will have approximately 800 grams of mixture
- STEP 8With floured hands, form the mixture into approximately 10 sausage shaped rolls @ 80g each
- STEP 9Rest the sausages for at least an hour before cooking
- STEP 10Roll them in the second half of the dry breadcrumbs and fry in hot oil until golden brown.
- STEP 11Cooking
- STEP 12Always start to cook from a cool pan, use a little oil 1/4 inch covering on your pan and on a low heat, browning each side and turning over a 10 minuets period
- STEP 13The general rule is cook on a low heat for longer, make sure that they are cooked through in the middle.
