Side Pannel
Cheese and Mushroom Sausages
Cheese and Mushroom Sausages
- Recipe Submitted by ADMIN on 09/26/2007
Category: Potatoes, Vegetarian, Cheese
Ingredients List
- 1 pk (212g) instant mashed potato
- -mix
- 125 g Closed cup mushrooms;
- -quartered
- 6 Spring onions; roughly
- -chopped
- 5 tb Sunflower oil
- 50 g Freshly grated Parmesan
- -cheese, plus
- 1 tb Freshly grated Parmesan
- -cheese, to garnish
- Salt and freshly ground
- -black pepper
- Peach or spiced fruit
- -chutney, to serve
Directions
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.
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.
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