Ingredients: |
Ingredients: 2 lb. Fresh Sausages - traditionally beef, but pork & tomato works if you can find them.
2 green onions
2 baby leeks (if you can’t find, use about half a normal leek)
1 small carrot, peeled and chopped
½ c. petite diced tomatoes, drained thoroughly
½ c. fine breadcrumbs
½ tsp. mace
½ tsp. nutmeg
Pinch of salt and black pepper
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Directions: |
Directions:Take the skins off the sausages and put the sausage meat in a bowl.
Finely chop the green onions, leeks, carrots, and diced tomatoes. You can use a food processor but just pulse it a few times to get tiny pieces but not mush. Add this along with the breadcrumbs to the bowl with the sausage meat. Then add the mace, nutmeg, and a little salt and pepper.
Knead the whole mixture with your hands until it all comes together. It's done when the vegetables are fairly evenly spread and you can no longer feel the grittiness of the breadcrumbs.
Turn out the mixture onto a board and form into a thick sausage shape, about 2 ½ inches thick. Wrap the roll tightly in cling film. You can now roll it in the cling film to get a nice round shape. Then chill the sausage in the refrigerator for a few hours.
Once chilled, cut the sausage into rounds around ½ inch thick. If you're not using it all at once, it will freeze well. To cook, fry or grill the rounds for around 5 minutes on each side until cooked through. Or you can oven bake them at 325 F for about 15-20 minutes - this results in a bit of a drier meat, but it gives a crunchy crust.
Makes 8 servings |
This recipe for Beef - Northern Irish Vegetable Sausage Roll is from