Sausage Potatoes

Ingredients

• 1 lb. Sausages
• 2 lb. cooked Potatoes
• 1 pint Milk (about)
• Salt to taste
• Pepper to taste
• a few sprigs Parsley
• Dripping

Method

1. 1

   Prick the sausages, and steam or simmer them in 1/2 pint of boiling water about 20 minutes, then skin and cut them in two.

2. 2

   Mash the potatoes (which are better warm), and beat with a wooden spoon until very light, adding enough milk to moisten them.

3. 3

   Take a spoonful of the potato, lay a piece of sausage on it, cover with potato, leaving it quite rough; put in a greased baking tin, and bake about 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 57. The excerpt below is the record exactly as published.

Salt to taste, nearly a cup of Water, and J lb. Mince. Sift the flour with baking powder; add the suet, finely shred, pepper and salt, and mix to a firm dough with cold water ; roll out as for ordinary roly-poly. Break up the mince with some cold water till it will spread easily over the paste. Sprinkle with pepper and salt, and, if liked, a little chopped onion. Wet the edges; roll up; 'tie in a well-floured cloth ; and plunge into boiling water ; and boil for 2 hours. Rissoles. Equal Meat and Potatoes, Pepper and Salt, 1 tablespoonful Ketchup, Yolk of Egg, 1 teaspoonful Parsley, do. Savoury Herbs. Squeeze all with your hands.. If not moist enough, add another yolk. Flour, egg, bread-cnimb, and fiy in boiling fat. Sausage Potatoes. i lb. Sausages, 2 lb. cooked Potatoes, i pint Milk (about), Salt and Pepper, a few sprigs Parsley, Dripping

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