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Revision as of 11:14, 2 August 2009
= Aberdeen Sausage
Ingredients
- 500g steak, diced
- 250g bacon, sans rind, chopped
- 1 cup breadcrumbs
- 0.66 cup toasted or otherwise crunchy breadcrumbs
- 0.5 teaspoon salt
- 1 hearty grind 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.
- 1.5 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.