From Mexico.purplecow.org
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(Introduciton) |
Current revision (11:21, 4 August 2009) (view source) (increase seasoning post-test) |
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All available recipes online seemed to be different to the way my mother made it, so this is a combination of ideas and memory. | All available recipes online seemed to be different to the way my mother made it, so this is a combination of ideas and memory. | ||
- | This recipe | + | This recipe has now been tested and found to be a meaty success. Some proportions were increased as it really needed a little more salt and spice. |
== Ingredients == | == Ingredients == | ||
Line 15: | Line 15: | ||
* 1 cup breadcrumbs | * 1 cup breadcrumbs | ||
* 0.66 cup toasted or otherwise crunchy breadcrumbs | * 0.66 cup toasted or otherwise crunchy breadcrumbs | ||
- | * | + | * 1 teaspoon salt |
- | * | + | * 3 hearty grinds of black pepper (come on, be generous) |
* 1 egg | * 1 egg | ||
* 1 tablespoon tomato paste with a little vinegar (balsamic?) or sub in some ordinary tomato sauce/ketchup stuff. | * 1 tablespoon tomato paste with a little vinegar (balsamic?) or sub in some ordinary tomato sauce/ketchup stuff. | ||
- | * | + | * 2 tablespoons Worcestershire sauce |
== Method == | == Method == |
Current revision
Aberdeen Sausage
Description
Aberdeen Sausage is a combination of Beef and Bacon in a holy alliance dedicated to the delivery of meaty flavour. It's apparently a Scottish thing, according to random Googlage.
All available recipes online seemed to be different to the way my mother made it, so this is a combination of ideas and memory.
This recipe has now been tested and found to be a meaty success. Some proportions were increased as it really needed a little more salt and spice.
Ingredients
- 500g steak, diced
- 250g bacon, sans rind, chopped
- 1 cup breadcrumbs
- 0.66 cup toasted or otherwise crunchy breadcrumbs
- 1 teaspoon salt
- 3 hearty grinds of black pepper (come on, be generous)
- 1 egg
- 1 tablespoon tomato paste with a little vinegar (balsamic?) or sub in some ordinary tomato sauce/ketchup stuff.
- 2 tablespoons Worcestershire sauce
Method
- Attack the meats in some form of mechanical chopping contrivance (such as a food processor) until finely chopped (not blended into paste).
- Relocate the meats into bowl. Add the non crunchy breadcrumbs and salt & pepper. Mix madly. It'll be squishy.
- Dump egg, tomato goop and Worcestershire into a small bowl and whisk or fork until vaguely homogenous and add to the meats. Mix through, obviously.
- Roll the bowl of meat and saucy bits into a couple of sausage shapes.
- Lightly flour the sausages and wrap in tea towel (clean, please).
- Simmer in water for about 1.5 hours (needs to cook through - scale the time up if you make a giant sausage of doom). Water level may require maintaining.
- When cooked, allow to cool and move to fridge.
- Remove now-cold sausage and roll in crunchy breadcrumbs.
- Eat. Before someone steals 'em.
Serving Suggestions
- Sandwiches
- With chutney
- On toast
- With some sort of greenery
- Eat immediately while cackling