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Hot Sausages With Mustard Mayonnaise

Western.Chefs's picture
Ingredients
  Cocktail sausage/Chipolata 1 1⁄2 Pound
  Cocktail sausages/Chipolata sausages 1 1⁄2 Pound (700 gram)
  Dripping 1 Ounce
  Lard/Dripping 1 Ounce
  Mustard 1 Teaspoon (Leveled)
For mustard mayonnaise
  Prepared mustard 1 Teaspoon (Leveled)
  Salt 1⁄4 Teaspoon (Leveled)
  Curry powder 1 Pinch
  Black pepper To Taste, milled
  Freshly ground black pepper To Taste
  Sugar 1 Teaspoon (Leveled)
  Lemon juice 1 Teaspoon
  Castor sugar 1 Teaspoon (Leveled)
  Egg yolks 2
  Vegetable oil/Corn oil 1⁄2 Pint
  Tomato puree 1 Teaspoon (Leveled)
  Wine vinegar 1 Tablespoon
  Cream 2 Teaspoon
Directions

GETTING READY
1) Preheat oven hot to 400°F, 200°C or Gas No. 6.
2) Separate sausages. In case of using chipolatas twist them in half to make small.

MAKING
3) In a roasting tin add sausages with dripping or lard. Keep aside.
4) To prepare mustard mayonnaise, in a medium-sized mixing basin measure mustard, salt, curry powder, pepper, lemon juice, castor sugar and egg yolks.
5) Whisk all together to combine.
6) Add little oil at a time and whisk until mixture begins to thicken.
7) Add oil in a stream and whisk continuously.
8) Mix tomato puree and vinegar.
9) Add cream just before use.
10) Place the tin above centre in a hot oven (400°F, 200°C or Gas No. 6).
11) Turn to brown the sausages.
12) Drain and mix with cocktail sticks.

SERVING
13) Serve hot with the mustard mayonnaise for dipping.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Browned
Ingredient: 
Sausage
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8

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