YOU Best Recipes: Budget - - Be Meat Savvy -

SERVES 4 Prepa­ra­tion time: 20 min Cook­ing time: 35- 40 min

Pre­heat the oven to 180 ° C Line a bak­ing sheet with bak­ing pa­per 1 In a shal­low pan bring the sausages to the boil in the stock Cover and sim­mer gen­tly un­til done 2 Pour off the chicken stock, add the oil to the pan and rapidly fry the sausages un­til

4- 8 pork sausages 250 ml ( 1 c) chicken stock 15 ml ( 1 T) oil 10 g fresh pars­ley, chopped 10 g fresh co­rian­der, chopped 1 kg ready­made bread dough 60 ml ( ¼ c) milk golden brown Set aside 3 Knead the pars­ley and co­rian­der into the dough 4 Thread a sausage onto a ke­bab skewer so 1 cm of the skewer pro­trudes at one end 5 Break off a piece of dough and roll into a strand about 40 cm long Press one end of the dough onto the pro­trud­ing end of the skewer Wind the dough around the sausage, pinch­ing closed the end at the tip of the sausage Re­peat with the re­main­ing dough and sausages 6 Ar­range on a bak­ing sheet, brush with milk and bake for 20 min­utes Serve with sweet chilli sauce, if pre­ferred

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