With wet hands, form this into 12 balls, then flatten them into patties. For the sausage cakes, put everything into a large bowl along with lots of seasoning and mix with your hands.German mustard, pickled red cabbage (either sweet or sour) and dill pickles to serve.Either olive oil or groundnut oil for frying.Chopped leaves from 4 sprigs of tarragon.300g Brussels sprouts, outer discoloured leaves removed and bases trimmed.Prep time: 20 minutes | Cooking time: 50 minutes SERVES The flavourings for these need to be assertive, so don’t baulk at a tablespoon of mustard. I use Löwensenf sweet German mustard for this – avoid any that are marked ‘extra hot’! I use sausage meat to make the frikadellen, rather than minced pork. Urn:oclc:877061832 Scandate 20101006021318 Scanner know that bubble and squeak is usually a vehicle for leftovers, but I much prefer it freshly made. OL15422664W Page-progression lr Page_number_confidence 91.81 Pages 104 Ppi 400 Related-external-id urn:isbn:0333341902 Access-restricted-item true Addeddate 16:49:13 Boxid IA127715 Camera Canon EOS 5D Mark II City New York Donorįriendsofthesanfranciscopubliclibrary External-identifier
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