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SAUSAGE RISSOLES

These sausage rissoles were invented by my long-departed mother, and I feel sure she would like me to record her recipe on this site, as they were a great favorite in our family home. I have never been able to cook them quite in the same way as she did. I believe a lot of what makes my own attempts at my mother's rissoles come out differently to hers, is that modern-day ingredients tend to be of a more health-conscious nature and thus, not always so tasty and don't always do what they are supposed to when used in a recipe. The recipe I give below is exactly how my mother cooked these rissoles, using the old-fashioned ingredients which back in maybe less neurotic times than these we live in today, weren't viewed as being dietary "evils".

This recipe will make between 8 and 10 rissoles, and will serve between 2 and 4 people, depending on how hungry they are and how many rissoles each person would like to eat.

INGREDIENTS

8 sausages, skinned (those with a higher cereal content work better in this recipe)
1 medium-sized onion, peeled and very finely chopped or finely grated
1 egg, beaten
2 tablespoons white flour
Salt and pepper to taste
1 heaped tablespoon sage & onion stuffing mix
1 tablespoon water
A large piece of lard, approx. 4oz

METHOD

Place the sausages in a bowl.

Using hands, mix the onion, egg, salt, pepper, sage & onion stuffing, and water into the sausages. Combine well, until all the ingredients are thoroughly blended.

Using a little of the 2 tablespoons of flour, lightly flour hands, and dust a clean working surface with the rest of the flour. Form the sausage mixture into 8 or 10 balls, then flatten between hands very slightly to make a small burger-type shape.

Roll the sausage shapes in the flour, coating them lightly and shaking off excess flour.

In a deep frying pan, heat a large piece of lard - need to be the depth required for semi-deep frying. ( - If you prefer not to use lard, then you can use corn oil, though the taste will not be quite as good - ).

When the lard/oil is sizzling, slowly drop the floured sausage shapes into the pan.....if the pan is too crowded, they won't cook properly so just fry a few at a time if that is the case.

Deep fry the sausage shapes for approx. 6 minutes, turning occasionally during the cooking time.

When cooked, remove from the pan with a slotted spoon and drain on kitchen paper.

These are utterly delicious hot with chips and baked beans, mashed potato and green vegetables, or cold by themselves or with pickles, as a snack.

Learn more about this author, Jackie Youngman.
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