Aberdeen sausage

Aberdeen sausage

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
250 g rashers bacon, rind removed
500g lean minced steak
1 cup fresh breadcrumbs
1 tablespoon tomato ketchup
or 2 teaspoons worcestershire sauce
1 tablespoon chopped parsley
freshly ground pepper
1 teaspoon salt
a little ground nutmeg
1/2 lemon, grated rinded
1 egg
plain flour, for dusting
breadcrumbs, extra

Method

  1. Mince the bacon and blend with the minced steak. Add the breadcrumbs, ketchup or Worcestershire sauce, parsley and seasonings and mix well with beaten egg. Form into a long roll. Flour well, roll in a scalded floured cloth, tie both ends with string and plunge into a saucepan of boiling water. Boil for 2 hours. The sausage may also be steamed in a greased pudding bowl. While still hot, roll in extra breadcrumbs and place in a 120ºC oven to dry for about 15 minutes. Serve in slices when cold.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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