Cornish Yarg and Spinach Sausages with Sweet Potato Puree and Deep-fried Beetroot Crisps
Ingredients
225g Cornish Yarg cheese
115g cooked spinach, squeezed dry
75g oatmeal or breadcrumbs
1 egg
115g rindless smoked bacon
1 tsp grated nutmeg
2 tbsp cream cheese
1 tsp English mustard
1/2 onion, grated
salt and fresh ground black pepper
sausage skin
sweet potato puree
deep-fried beetroot crisps
Method
- Place the Cornish Yarg, spinach, oatmeal, egg, bacon, nutmeg, cream cheese, mustard and onion in a food processor.
- Season with salt and freshly ground pepper.
- Process the mixture until well-blended.
- Place the Cornish Yarg mixture in a piping bag with a plain nozzle.
- Place the sausage skin over the nozzle and pipe the mixture into the skin.
- Tie the sauages, making 4 in all.
- To cook the sausages either fry them for 5-6 minutes in a little oil in a frying pan or roast them in a tray in an oven, preheated to 180ºC/gas 4.
- Serve the sausages with sweet potato puree and beetroot crisps.
