CRUMBED BEEF SAUSAGES
Economical meal, serve with mashed potato and steamed vegetables and a gravy or barbecue sauce. Can be taken up to the crumbed point then fried to colour the crumbs and heat through in the oven. Also for a change you could spice up the crumbs with ground cayenne, chilli etc. Have also crumbed and frozen for use at a later date.
Provided by ImPat
Categories Meat
Time 30m
Yield 16 1/2 sausages, 4 serving(s)
Number Of Ingredients 6
Steps:
- Put sausages into a pot of boiling water and simmer for 10 minutes.
- Drain and let cool till handling point (don't worry if skin has come off).
- Half the sausages lengthwise.
- Mix egg a milk together, put flour onto a plate and breadcrumbs onto another plate.
- Dip sausage half into flour, then egg/milk and then the crumbs; repeat till all sausages are crumbed.
- Heat oil in frypan on a medium heat and fry sausages in batches if required.
Nutrition Facts : Calories 601.2, Fat 38.2, SaturatedFat 10.4, Cholesterol 112.5, Sodium 1794.9, Carbohydrate 36.5, Fiber 1.5, Sugar 4.3, Protein 26.3
ONE-POT SAUSAGE CASSEROLE WITH GARLIC BREADCRUMBS
Take 'sausages and beans' from its modest midweek meal status and elevate it to an elegant one-pot casserole that's special enough for entertaining
Provided by Barney Desmazery
Time 55m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a shallow ovenproof casserole over a medium heat and gently fry the sausages for 5-8 mins, or until brown on all sides. Transfer to a plate using tongs. Tip the onions into the pan and fry for 5-8 mins until beginning to turn golden. Drizzle in a little more oil if the onions start to stick. Sprinkle in the sugar and cook for a minute before stirring in the vinegar, tomato purée and paprika to form a paste. Tip in the tomatoes, then pour the wine into the tomato can, swish it round, and add to the pan. Stir in the bay leaves and beans, then arrange the sausages on top so they're half-submerged in the sauce but still a little exposed.
- Bring the mixture to a simmer, then bake in the oven for 20 mins. Meanwhile, make the topping. Mix the breadcrumbs with the garlic and parsley, then season and stir in 1 tbsp oil. Scatter the topping over the casserole, then drizzle with the remaining 1 tbsp oil and bake for 10 mins more until the breadcrumbs are golden and crisp. Leave to stand for a few minutes, then take to the table and serve from the dish.
Nutrition Facts : Calories 563 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
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