I was going to call these crochets, but Sam took one look at them and asked if I was making sausages (even though they are covered in breadcrumbs and not pig casings), so sausages they have become. I guess the only sausage thing about these is the shape, oh and the content of pork, but I thought that was quite a cute way to describe them so stuck with it. These would be a really fun meal to serve kids, you could also experiment with the fillings too by hiding more vegetables in the mash potato, or swapping the mustard for some freshly chopped parsley; I guess the possibilities are endless.
There was only one thing I could think of to accompany these sausages, and that’s ketchup. My ketchup supply was running very low so figured I should have a go at making it myself. I have made over the odds of ketchup for this recipe, but this will keep in the fridge in a sterilised jar for up to 6 months, so will not be wasted. It did however only last in our fridge for 4 days as we enjoyed it with some bacon sarnies for breakfast and I used it in several different meals (look out for the recipes), so I very much doubt it will last as long as six months.
– 400g potatoes – peeled and sliced
– 1 white onion – finely chopped
– Splash olive oil
– 100g cooked bacon (leftover from roast is best) – cut into chunks
– 1 large handful peas
– 50g gouda – grated
– 30g butter
– 2 tsp wholegrain mustard
– Plain flour
– 1 egg – beaten
For the tomato ketchup
– ½ red onion – finely chopped
– 2 cloves garlic
– 1 red chilli
– 500g cherry tomatoes – halved
– 1 clove
– 1 sprig rosemary
– 1 tsp oregano
– 175ml water
– 75ml red wine vinegar
– 35g soft brown sugar
Heat a pan with salty water to boiling point and cook the potatoes until soft. Depending on how thick you have sliced these it should take about 15-20 minutes
In a frying pan, gently fry onion until soft and then add the bacon and the peas and cook for 2-3 minutes
Once the potatoes are cooked, drain and then dry off in the saucepan over a low heat to get rid of excess moisture.
Mash the potato together with the butter and mustard and then beat in the cheese, ham and peas
Set out three plates, one with the flour, one with the egg and the final one with the breadcrumbs. Also have a clean plate at the end of the production line for your completed sausages
Dust your hands with flour and divide the potato mixture into four.
One at a time, shape into chunky sausage shape and coat in the flour. Roll the sausage in the egg and then coat in the breadcrumbs before setting aside on the clean plate while you repeat the process with the remaining sausages
Place in the fridge to chill for half an hour to firm up
In the meantime, make the ketchup by gently frying the onion, chilli and the garlic with a splash of oil.
Cover the pan and leave these to sweat for 4-5 minutes
Add the tomatoes, clove, rosemary, oregano and water; bring to the boil and then simmer until the liquid has reduced by half
Remove the clove (if you can find it) and the rosemary and whiz then mixture in a food processor.
Press the sauce through a fine sieve and then return the sieved sauce to the heat, discard the rest
Stir in the sugar and the vinegar and simmer until it has reduced to the consistency of ketchup, this will take at least half an hour, probably longer.
Pre-heat the oven to 180’C
Brush the sausages with oil and place on a baking sheet before baking in the oven for 30-40 minutes, until golden and crispy
Serve with crispy salad and a good dollop of ketchup