Sunday, 24 October 2010

Sausages en Surprise, Trench Meat Pudding and so on

From Bombers and Mash, by Raynes Minns

Grill some sausages, let cool, and skin them.
Beat an egg into some mashed potato.
Wrap each sausage in the potato puree.
Egg and breadcrumb them and fry.

Sausage Pancakes
1lb small sausages
4oz flour
1/2 pint milk
1/2 oz custard powder (or an egg)
salt and pepper

Combine the flour and custard powder and mix to a smooth batter with the milk. Beat well for about 5 minutes, stir in the rest of the milk, set aside. Fry the sausages until golden brown, remove from the pan. Pour off the fat, leaving just enough in the pan to fry a pancake. When browned on both sides, roll up with a sausage inside and lay on a hot dish. Serve very hot with fried tomatoes.

Corned Beef Hash
One can mix corned beef, cooked potatoes, puree of tomatoes, cover the mixture with browned crumbs and bits of margarine, and bake int he oven. Fresh hot chutney is good with this.

Trench Meat Pudding
1/2lb steak
2oz shredded suet
2 cups oatmeal
2 small peeled onions
cold water as required

Chop steak and onions finely. Mix with suet and oatmeal. Season with salt and pepper to taste. Mix to a thick dough with cold water. Three-quarters fill a greased pudding basin. Cover with greased paper. Tie down securely. Steam for 3.5 hours. Serve with mashed potatoes and brown gravy. (You could bake this in the oven instead of steaming it.)

To make gravy, melt 1oz beef dripping or margarine. Stir in 1/2 oz flour, then 1/2 pint stock. Stir until smooth and boiling.

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