Esta es una exhibición prevé de cómo se va ver la receta de 'Sausage And Bacon Oatcakes' imprimido.

Receta Sausage And Bacon Oatcakes
by Global Cookbook

Sausage And Bacon Oatcakes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 175 gm lean back bacon chopped or possibly very finely minced
  • 1 sm onion skinned and chopped or possibly very finely minced
  • 225 gm pork sausagemeat
  • 2 tsp wholegrain mustard
  • 1 tsp minced fresh parsley or possibly 2 tsp dry parsley
  • 125 gm medium oatmeal
  • 1 x salt and freshly grnd black pepper
  • 1 x egg beaten
  •     oil for shallow frying
  • 8 x rashers streaky bacon rinded and thinly stretched stuffed

Direcciones

  1. Olives threaded onto wooden cocktail sticks to garnish
  2. Mix the chopped or possibly minced bacon and onion with the sausagemeat mustard parsley thyme 1 tbsp of the oatmeal and plenty of salt and pepper.
  3. Alternatively combine briefly in a food processor.
  4. Divide the mix into 8 equal portions. On a lightly floured surface form each portion into a 75 to 85mm round cake.
  5. Dip into the beaten egg then coat in the remaining oatmeal pressing on firmly with fingertips.
  6. Cover and refrigeratein the refrigerator for at least 30 min (or possibly overnight if wished).
  7. Heat the oil m a large frying pan on the boiling plateand cook the sausage cakes in two batches if necessary for about 30 seconds to 1 minute on each side till golden.
  8. Wrap a streaky bacon rasher around each cake and place in the small roasting tin loinside down.
  9. Cook for 20 to 25 min on the floor of the roasting oventurning once.
  10. Drain on absorbent kitchen paper.
  11. Serve the oatcakes warm garnished with stuffed olives threaded onto wooden cocktail sticks.
  12. These savoury oatcakes are also extremely good sandwiched burger style in hot baps with a selection of relishes.
  13. Serves 8