Cornish Yarg and Spinach Sausages with Sweet Potato Puree and Deep-fried Beetroot Crisps

For a tasty meal try Alan Coxon's recipe for home-made cheese sausages, flavoured with spinach, bacon and onion
By Alan Coxon
Cornish Yarg and Spinach Sausages with Sweet Potato Puree and Deep-fried Beetroot Crisps
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

main

  • 225 g cornish yarg cheese
  • 115 g cooked spinach, squeezed dry
  • 75 g oatmeal or breadcrumbs
  • 1 egg
  • 115 g rindless smoked bacon
  • 1 tsp grated nutmeg
  • 2 tbsp cream cheese
  • 1 tsp English mustard
  • 1/2 onion, grated
  • black pepper
  • sausage skins
  • pureed sweet potatoes
  • deep-fried beetroot crisps

Method

1. Place the Cornish Yarg, spinach, oatmeal, egg, bacon, nutmeg, cream cheese, mustard and onion in a food processor. Season with salt and freshly ground pepper.

2. Process the mixture until well-blended.

3. Place the Cornish Yarg mixture in a piping bag with a plain nozzle.

4. Place the sausage skin over the nozzle and pipe the mixture into the skin. Tie the sauages, making 4 in all.

5. To cook the sausages either fry them for 5-6 minutes in a little oil in a frying pan or roast them in a tray in an oven, preheated to 180ÂșC/gas 4.

6. Serve the sausages with sweet potato puree and beetroot crisps.

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