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Revision as of 11:14, 2 August 2009

= Aberdeen Sausage

Ingredients

  • 500g steak, diced
  • 250g bacon, sans rind, chopped
  • 1 cup breadcrumbs
  • 0.66 cup toasted or otherwise crunchy breadcrumbs
  • 0.5 teaspoon salt
  • 1 hearty grind of black pepper (come on, be generous)
  • 1 egg
  • 1 tablespoon tomato paste with a little vinegar (balsamic?) or sub in some ordinary tomato sauce/ketchup stuff.
  • 1.5 tablespoons Worcestershire sauce

Method

  • Attack the meats in some form of mechanical chopping contrivance (such as a food processor) until finely chopped (not blended into paste).
  • Relocate the meats into bowl. Add the non crunchy breadcrumbs and salt & pepper. Mix madly. It'll be squishy.
  • Dump egg, tomato goop and Worcestershire into a small bowl and whisk or fork until vaguely homogenous and add to the meats. Mix through, obviously.
  • Roll the bowl of meat and saucy bits into a couple of sausage shapes.
  • Lightly flour the sausages and wrap in tea towel (clean, please).
  • Simmer in water for about 1.5 hours (needs to cook through - scale the time up if you make a giant sausage of doom). Water level may require maintaining.
  • When cooked, allow to cool and move to fridge.
  • Remove now-cold sausage and roll in crunchy breadcrumbs.