Crisp Sausage Cakes With Beetroot Recipes

Steps:

• Preheat the oven to 400 degrees F. Grease 2 baking or cookie sheets and set aside.
• Combine the biscuit mix, sausage and rosemary in a large bowl. Mix with your hands, then work in the white and yellow Cheddars and hot sauce. Form into balls the size of walnuts and place on the prepared baking sheets. Bake until cooked through, about 20 minutes. Serve warm.

Steps:

• Mix all ingredients by hand in a large mixing bowl.
• You will bake it like a fruit cake.
• Fill pan almost full (I use an angel food cake pan).
• Cover with paper last hour of baking.
• Bake at 325 degrees Fahrenheit for 1-1/2 hours.
• Bake until toothpick in center comes out clean.
• Cool; wrap in waxed paper or foil.
• In olden days, cakes were wrapped in wine-dampened cloth to keep them moist and mellow.
• Store in air-tight container in cool place.
• This recipe has been passed down from my native American ancestors: my Grandpa was half Cherokee, half Cheyenne.

Steps:

• Boil a pan of water. Add the sausages and cook for 5 mins, then add the potatoes for another 5 mins. Drain well and slice the sausages.
• Meanwhile, heat the oil in a small frying pan and fry the onion and apple until softened. Add the sliced sausages, potatoes and seasoning, then increase the heat and fry until golden and crispy, mashing the potatoes a little as you fry. If your pan is ovenproof, crack the egg on top and grill for a few mins until cooked to your liking. If not, fry the egg in a second pan.
• Mix the grated beetroot, dressing and vinegar together, and serve with the hot sausage hash, fried egg and rocket.

Steps:

• Mix together cinnamon, nutmeg, cloves, and flour in a bowl.
• Add sausage, coffee, sugars, and eggs to the dry ingredients. Add raisins and nuts. Pour into an ungreased angel food cake pan.
• Bake in preheated oven at 350 degrees F (175 degrees C) for 1 hour or till a toothpick comes out clean.
• Garnishes may be added such as drizzled white frosting with whole cherries and mint leaves. This cake is so moist. If you like the flavor of rum you can wrap a rum-soaked damp cloth around it and refrigerate for several weeks. Best served with a spoonful of whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
• In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well.
• In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
• Stir baking soda into coffee.
• Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
• Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack.

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Put the beetroot and potatoes on a large baking tray, then roast in the oven for 1 hr until tender. Check the beetroot after 50 mins as they will cook more quickly than the potatoes.
• When cool enough to handle, carefully peel the beetroot (using gloves to avoid staining your hands, if you like) and blitz the flesh in a mixing bowl using a hand blender or in a food processor, to make a smooth purée. Peel the potatoes, then tip the flesh into the beetroot purée and mash until smooth. Tip in the flour, season well, then mash again. Tip the mixture out onto a lightly floured work surface and knead with your hands until it forms a dough. Roll each piece into a long sausage around 2cm in diameter. Cut each piece into 1.5-2cm chunks. You can keep them like this or roll ridges onto to them using the back of a fork. Set aside on a plate, spaced apart so they don't stick together.
• Heat the oil in a medium pan over a medium heat and fry the garlic until crisp and starting to turn golden. Add the sage and cook until crisp. Tip into a bowl along with the oil left in the pan. Add the spinach and stir until wilted.
• Put the gnocchi in a large pan of boiling water and cook for 2 mins until they rise to the surface. You may need to do this in batches. Scoop out using a slotted spoon. To serve, put the spinach on the base of two pasta bowls, then top with the drained gnocchi, the garlic and sage. Sprinkle with the cheese and drizzle over a little more olive oil, if you like.