Wednesday, 2 May 2012

I Like a Meaty Sausage (and Easy Meatballs)

I never buy the cheapest sausages, they're low in meat and often taste like breadcrumbs coated in rancid fat.  I only buy brands with at least 75% meat and prefer the premium brands that are 95% meat or more.  When I see them on sale for half price, I stock up the freezer.

Good sausages purchased at a good price are a delicious and versatile source of protein.  You can eat them with potatoes and gravy or with eggs at breakfast,  You can use them in traditional British cuisine like sausage rolls or toad in the hole.  You can slice them up and add them to au gratin potatoes, stews, omelettes or quiches.

You can even use sausages to make cheap and easy mini meatballs.  Preheat the oven to 200 C.   If the sausages are linked, cut them apart.  Unravel the twisted ends of the casing and peel it off.  Slice each sausage in half and cut each half into thirds.  

Roll the pieces around in your hands until they are vaguely spherical.  Arrange the meatballs on a baking tray that has been covered with foil or a reusable non-stick liner.

Bake for twenty minutes and you're done.  Reheat the meatballs in tomato sauce and serve over pasta or use as a pizza topping.

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