BBQ
RECIPES
HERB
CRUMBED SAUSAGES
1
kg (2 lb.) thick beef or pork sausages
3
cups fresh breadcrumbs (about ½ loaf bread)
6
shallots
2
tablespoons chopped parsley
2
teaspoons dry mustard
1/2
teaspoon mixed herbs
Salt,
Pepper
Flour
1
egg
2
tablespoons milk
60
g (2 oz.) butter or substitute
2
tablespoons oil
Combine
breadcrumbs, chopped shallots, chopped parsley, mustard, herbs, salt and
pepper.
Prick
sausages well, coat lightly with flour, dip in combined beaten egg and milk,
coat well with crumb mixture.
Heat
butter and oil in large frying pan, add sausages, cook until golden brown and
cooked through, remove from pan, keep warm; pour off excess fat, reserving 2
tablespoons of the pan drippings for Mustard Sauce.
MUSTARD
SAUCE
2
tablespoons flour
1
tablespoon prepared mustard
2
cups water
Salt,
Pepper
1
tablespoon Soy sauce
2
teaspoons Worcestershire sauce
Add
flour to reserved pan drippings, stir until golden brown.
Add
mustard, then water gradually and stir until smooth.
Stir
until sauce boils and thickens.
Add
salt, pepper, soy sauce and Worcestershire sauce, stir until combined, reduce
heat, simmer 1 minute.
Serve
sauce separately.
Provides
6 Servings.
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