From Mexico.purplecow.org

Revision as of 11:15, 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.
• Eat. Before someone steals 'em.

Serving Suggestions

• Sandwiches
• With chutney
• On toast
• With some sort of greenery
• Eat immediately while cackling