Sausage And Apple Burgers Recipe
Ingredients
| 1 x 1.4 oz packet dried onion slices | ||
| 2 x 1 1/2 oz packets quick-dried apple flakes | ||
| 1 1/2 lb pork sausage meat | ||
| White breadcrumbs | 2 Ounce | |
| Mixed herbs | 2 Teaspoon, dried | |
| Salt | To Taste | |
| black pepper | 1 | |
| Egg | 1 , beaten | |
| Flour | 1 Ounce, seasoned | |
| Oil | 1 Tablespoon | |
Directions
Reconstitute the onion slices and apple flakes separately as directed on the packets. Press out excess moisture and put them in a large bowl. With a wooden spoon, work in the sausage meat, breadcrumbs, mixed herbs and seasoning. Bind together with the beaten egg. Shape the sausage mixture into eight round cakes about 2 cm (3/4 inch) thick. Turn in seasoned flour to coat.
Fry the burgers in the oil in a large pan for about 20 minutes, until well browned, turning once. Serve in soft buns with apple chutney, onion rings, tomato slices, etc.
A selection of cold meats to serve as an addition to this menu could include honey glazed ham, tongue, Danish salami, ham sausage, German garlic sausage and thinly sliced cold pork. Wrap each kind of meat separately in waxed or greaseproof paper and pack in a lidded plastic box. Take homemade chutney or French mustard to serve with the cold meats.
Fry the burgers in the oil in a large pan for about 20 minutes, until well browned, turning once. Serve in soft buns with apple chutney, onion rings, tomato slices, etc.
A selection of cold meats to serve as an addition to this menu could include honey glazed ham, tongue, Danish salami, ham sausage, German garlic sausage and thinly sliced cold pork. Wrap each kind of meat separately in waxed or greaseproof paper and pack in a lidded plastic box. Take homemade chutney or French mustard to serve with the cold meats.
Chef
