Sausages with Carrots

Ingredients

• 4 or 5 cooked sausages
• Egg
• and bread-crumbs
• 1 cupful brown sauce or gravy
• Lemon juice
• 2 or 3 cooked carrots
• A little butter
• Seasoning

Method

1. 1

   Remove the skins from some cold cooked sausages, and cut them in three or four pieces according to size.

2. 2

   Egg and bread-crumb these pieces, and fry them a nice brown colour in boiling fat.

3. 3

   Now take 2 or 3 cooked carrots and mince them rather finely, but do not mash them.

4. 4

   Re-heat them in a saucepan with a little butter, or 1 or 2 tablespoonfuls cream, and season with pepper, salt, and a squeeze of lemon juice.

5. 5

   Arrange this carrot mixture in the centre of a hot dish, with the pieces of sausage leaning against it in a circle, pour the gravy or some thin brown sauce round, and make all thoroughly hot in the oven.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 413. The excerpt below is the record exactly as published.

Sausages with Carrots 4 or 5 cooked sausages. Egg and bread-crumbs. 1 cupful brown sauce or gravy. Lemon juice. 2 or 3 cooked carrots. A little butter. Seasoning

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