| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Egg white |
| 225 |
g |
Pork mince |
| 1 |
|
55 grams thi shred good quality marmalade |
| 30 |
ml |
Whisky |
| 1 |
|
Clove garlic |
| 110 |
g |
Bread |
| 110 |
g |
Bacon; fatty/streaky or |
|
|
; rindless |
| 1/4 |
ts |
Marjoram |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Parsley |
|
|
Salt and pepper |
|
|
Sausage skin |
|
|
Butter to cook |
| 1 |
cn |
Split peas |
| 1/4 |
pt |
Stock |
| 1 |
|
Sprig thyme |
| 2 |
|
Cloves garlic |
| 2 |
sl |
Bacon; chopped |
| 1 |
|
Shallot |
INSTRUCTIONS
SAUCE
Mince all the ingredients together and bind with the egg white. Place into
a piping bag and fill the sausage skins.
Tie to the required size and cook.
Sauce: Drain the peas and rinse with cold water. Melt the butter and add
the chopped shallot. Add the crushed garlic and sweat off. Add the bacon.
Add the peas and thyme and stock. Bring to the boil, simmer. Liquidize
until smooth.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”