| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Ainsley’s m, Ew |
4 |
servings |
INGREDIENTS
| 4 |
|
Salad onions |
| 450 |
g |
Herby sausages such as Lincolnshire or |
|
|
; Cumberland |
| 1 |
tb |
Cranberry sauce |
| 2 |
tb |
Seasoned flour |
| 1 |
tb |
Sunflower oil |
| 4 |
|
200 g baking potatoes; parboiled and |
|
|
; cooled |
| 1 |
tb |
Olive oil; (1 to 2) |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground cumin |
| 1 |
pn |
Cayenne |
| 1 |
|
Orange |
| 1 |
tb |
Clear honey |
| 1 |
tb |
Malt vinegar |
| 2 |
tb |
Tomato ketchup |
| 1 |
tb |
Dark soy sauce |
| 1 |
ts |
English mustard |
INSTRUCTIONS
FOR THE POTATO WEDGES
FOR THE SPEEDY BBQ SAUCE
1 Finely chop the salad onions. Skin the sausages and mix with the salad
onions, cranberry sauce and plenty of seasoning. Shape the mixture into
eight round patties and dust with the flour.
2 Heat the sunflower oil in a large frying pan and cook the patties for 5-6
minutes on each side until well browned and cooked through.
3 Cut each potato into eight wedges and brush with the olive oil. Stir
together the salt, cumin and cayenne and sprinkle over the wedges.
4 Heat a little more oil in a griddle pan and cook the wedges for 3 - 4
minutes on each side until crisp and golden.
5 Squeeze the orange juice into a small pan. Stir in the honey, vinegar,
ketchup, soy sauce and mustard; bring to the boil and simmer rapidly for
2-3 minutes until slightly thickened.
6 Arrange the patties and potato wedges on serving plates and drizzle over
the barbecue sauce.
Converted by MC_Buster.
Per serving: 229 Calories (kcal); 7g Total Fat; (27% calories from fat); 4g
Protein; 39g Carbohydrate; 0mg Cholesterol; 161mg Sodium Food Exchanges: 2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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