Sausage Cakes

Ingredients

• 2 lbs. of cold boiled potatoes
• two wineglassfuls of hot milk or water
• il/2 lb. of either sausages or sausage meat
• a little finely chopped onion

Method

1. 1

   Mash potatoes with milk and fat until light.

2. 2

   Form sausage meat into cakes, place on potato cakes, and cook in a greased bag for 15 minutes.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 32. The excerpt below is the record exactly as published.

2 lbs. of cold boiled potatoes, pour on to them two wineglassfuls of hot milk or 104 SOYER’S PAPER-BAG COOKERY water, add a good big lump of dripping or cold bacon fat, and mash to a pulp, then beat up with a fork till quite light. Take il/2 lb. of either sausages or sausage meat (if the former, squeeze the meat out of the skins), and make into small cakes, each sausage mak- ing two cakes. Sprinkle a little finely chopped onion on top of each cake. Make the potato pulp into thick round cakes, and put a sausage cake

Cook this with the app: pantry check, scaling, and the assistant.