Hot Sausages with Mustard Mayonnaise Recipe
Ingredients
| Cocktail sausages or chipolata sausages - 1-1 1/2 lb (450-700 g) | ||
| Dripping | 1 Ounce | |
| Ready-mixed mustard - 1 level teaspoon | ||
| Salt | 1/4 Teaspoon (Leveled) (For the Mustard Mayonnaise) | |
| Pinch of curry powder | ||
| Black pepper | 1 To taste, milled (For the Mustard Mayonnaise) | |
| Lemon juice | 1 Teaspoon (For the Mustard Mayonnaise) | |
| Castor sugar - 1 level teaspoon | ||
| Egg yolks | 2 (For the Mustard Mayonnaise) | |
| Vegetable oil | 1/2 Pint (For the Mustard Mayonnaise) | |
| Tomato puree | 1 Teaspoon (Leveled) (For the Mustard Mayonnaise) | |
| Wine vinegar | 1 Tablespoon (For the Mustard Mayonnaise) | |
| Cream | 2 Teaspoon (For the Mustard Mayonnaise) | |
Directions
GETTING READY
1) Preheat oven hot to 400°F, 200°C or Gas No. 6.
2) Separate sausages. In case of using chipolatas twist them in half to make small.
MAKING
3) In a roasting tin add sausages with dripping or lard. Keep aside.
4) To prepare mustard mayonnaise, in a medium-sized mixing basin measure mustard, salt, curry powder, pepper, lemon juice, castor sugar and egg yolks.
5) Whisk all together to combine.
6) Add little oil at a time and whisk until mixture begins to thicken.
7) Add oil in a stream and whisk continuously.
8) Mix tomato puree and vinegar.
9) Add cream just before use.
10) Place the tin above centre in a hot oven (400°F, 200°C or Gas No. 6).
11) Turn to brown the sausages.
12) Drain and mix with cocktail sticks.
SERVING
13) Serve hot with the mustard mayonnaise for dipping.
1) Preheat oven hot to 400°F, 200°C or Gas No. 6.
2) Separate sausages. In case of using chipolatas twist them in half to make small.
MAKING
3) In a roasting tin add sausages with dripping or lard. Keep aside.
4) To prepare mustard mayonnaise, in a medium-sized mixing basin measure mustard, salt, curry powder, pepper, lemon juice, castor sugar and egg yolks.
5) Whisk all together to combine.
6) Add little oil at a time and whisk until mixture begins to thicken.
7) Add oil in a stream and whisk continuously.
8) Mix tomato puree and vinegar.
9) Add cream just before use.
10) Place the tin above centre in a hot oven (400°F, 200°C or Gas No. 6).
11) Turn to brown the sausages.
12) Drain and mix with cocktail sticks.
SERVING
13) Serve hot with the mustard mayonnaise for dipping.
Chef
