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Sausage and Potato Rolls
Preparation info
Difficulty
Easy
Appears in
The Potato Year
By Lucy Madden
Published 2015
These are mouth-watering, light and popular with children. Use good quality sausages that are not too salty.
Ingredients
8 oz 225 g 1 oz 25 g 2 1 oz 25 g - Sea salt
8 1
Method
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
Antoille-Auguste Parmentier was a French pharmacist who first became acquainted with potatoes when a prisoner of the Germans during the Seven Years’ War. On his return home he hosted all-potato dinners at which he entertained the nobility of Europe. One of his guests wasBenjamin Franklin , who later introduced the plant to Thomas Jefferson, who then grew potatoes in his garden at Monticello.
© 2015 All rights reserved. Published by Mercier Press.
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