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Cheese and Mushroom SausagesRecipe : Cheese and Mushroom Sausages
Procedure :
1 x 212g packet instant mashed potato mix 125 g closed cup mushrooms -- quartered 6 spring onions -- roughly chopped 5 tbsp sunflower oil 50 g freshly grated Parmesan cheese -- plus 1 tbsp freshly grated Parmesan cheese -- to garnish salt and freshly ground black pepper peach or spiced fruit chutney -- to serve 1. Measure 700ml boiling water into a bowl, then add the potato mix stirring continuously. Stand for 1 minute, then beat until creamy and smooth. Leave to stand for 5-10 minutes until cool enough to handle. 2. Finely chop the mushrooms and onions in a food processor. Heat 2 tbsp oil in a large non-stick frying pan, add the mushroom mixture and cook for 1-2 minutes until just soft. Add to the potato with the cheese and season well. 3. Divide the mixture into eight and shape into large sausages on a floured surface. 4. Wipe the pan with kitchen paper, then heat the remaining oil. Fry the sausages for 4-5 minutes, carefully turning once with a non-stick spatula or palette knife. Take care not to spoil their golden crust. 5. Scatter over the remaining cheese and serve at once with the chutney, freshly cooked vegetables or a green salad. |
