Norfolk Squab with its Own Sausage Coated with Sesame Seeds

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 4 squabs
  • a little pork back fat
  • salt and pepper
  • 1<


To prepare the sausages, remove the innards from the squabs and reserve the heart and liver. Cut off the legs and remove the meat. Mince the leg meat and offal finely with an equal weight of pork back fat. Season and add the Madeira. Make a small ‘hamburger and fry in 1 tsp of the oil, to check the taste. Shape the mixture into 4 sausages. Roll them in sesame seeds so they are completely covere