Pom Bear May 19

Sausage Burgers

BPEX
Serves: 4 or 8 mini ones
Download PDF

Ingredients

  • SAUSAGE BURGERS
  • Large shallot 1 peeled and chopped
  • Large garlic clove 1 peeled and chopped
  • Tarragon pinch, chopped
  • Chives pinch, chopped
  • Parsley pinch, chopped
  • Traditional pork sausage meat or flavoured sausages 400g with skins removed
  • Oil 15ml
  • SLAW
  • White cabbage 1 washed and finely shredded
  • Raw beetroot 1 washed, peeled and very finely sliced
  • Seasoning to taste
  • BUNS
  • Burger buns 3-4 sliced open
  • Ox heart tomato 1 sliced
  • Small red onion 1 sliced
  • Small baby gem lettuce 2
  • Large gherkins 6 quartered lengthways
  • Plain flour for dusting

Method

  1. Preheat the oven to 180˚C/gas mark 4
  2. Mix shallot, garlic and herbs with sausage meat. Shape into 4 or 8 equal sized patties
  3. Heat oil and pan fry patties until lightly browned on both sides, place in oven for 8-10 minutes
  4. Prepare slaw by combining shredded cabbage and beetroot. Season to taste
  5. Assemble
  6. Place slices of tomato on the base of each bun and top with a burger and onion slices. Place the bun lid on top and secure with a cocktail stick or skewer
  7. Serve with the slaw, garnishes of gherkins and lettuce and a selection of condiments
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine