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Easy
By Lucy Madden
Published 2015
These are mouth-watering, light and popular with children. Use good quality sausages that are not too salty.
When the puréed potatoes are cool, mix with the flour, egg yolks, melted butter and season with the salt. Divide into 8 portions and press out into squares.
Have the sausages quickly browned in hot oil and cooled. Place one on each potato square and fold over to form a roll.
Place on an oiled baking tray, brush with the egg white and bake in a moderate oven