CRUMBED BEEF SAUSAGES
Economical meal, serve with mashed potato and steamed vegetables and a gravy or barbecue sauce. Can be taken up to the crumbed point then fried to colour the crumbs and heat through in the oven. Also for a change you could spice up the crumbs with ground cayenne, chilli etc. Have also crumbed and frozen for use at a later date.
Provided by ImPat
Categories Meat
Time 30m
Yield 16 1/2 sausages, 4 serving(s)
Number Of Ingredients 6
Steps:
- Put sausages into a pot of boiling water and simmer for 10 minutes.
- Drain and let cool till handling point (don't worry if skin has come off).
- Half the sausages lengthwise.
- Mix egg a milk together, put flour onto a plate and breadcrumbs onto another plate.
- Dip sausage half into flour, then egg/milk and then the crumbs; repeat till all sausages are crumbed.
- Heat oil in frypan on a medium heat and fry sausages in batches if required.
Nutrition Facts : Calories 601.2, Fat 38.2, SaturatedFat 10.4, Cholesterol 112.5, Sodium 1794.9, Carbohydrate 36.5, Fiber 1.5, Sugar 4.3, Protein 26.3
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