INGREDIENTS

INSTRUCTIONS

1 Coarsely mince or chop the meat, put into a bowl and add the shallots,
egg, garlic, yoghurt or cream, herbs, 1 tbsp coriander, cardamom, cayenne,
brandy, breadcrumbs, salt and pepper.
2 Knead the mix together and mould into little sausage shapes, each
weighing about 2 oz. Mix 3 tbsp coriander with 3 tbsp olive oil and brush
over each sausage.
3 Cover by wrapping the whole sausage in a piece of caul. Chill in the
fridge for one hour.
4 For the Redcurrant Compote: Place the sugar, vinegar and orange juice
into a small pan and heat gently until dissolved. Raise the heat and cook
until forming a light syrup. Stir in the redcurrants and cook until
starting to burst. Remove from the heat and cool - it will thicken as it
cools.
5 Lay the prepared vegetables on a roasting tray and season with coarse
salt and pepper. Drizzle a little olive oil over and cook in an oven set at
Gas 6/200c/400f for 20 minutes.
6 Cook the sausages in a frying pan with a little hot oil. To serve, place
the roasted vegetables in the centre of the plate, sit one sausage on top
and spoon a little of the compote to the side.
Converted by MC_Buster.
NOTES : If you cannot or do not want to use    pig's caul, then use
rindless streaky  bacon. For best results stretch the    streaky bacon to
make it as thin as    possible by simply pressing the side of a kitchen
knife over the bacon.
Recipe by: Big Kevin Little Kevin
Converted by MM_Buster v2.0l.

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