Manx Sausage With Port Food

SOSIS BANDARI (SPICY SAUSAGES AND ONION)

Steps:

• Bring a medium pot of well-salted water to a boil. Add the potatoes, cover with the lid ajar and cook over medium-high until the potatoes are tender but still holding their shape, about 5 minutes. The potatoes should not be mushy or fall apart. Drain and set aside.
• Meanwhile, in a large pan, heat 2 tablespoons oil over medium. Add the sliced hot dogs and cook, stirring occasionally, until plump and glistening, about 3 minutes. With a slotted spoon, transfer the hot dogs to a plate. Add the remaining 2 tablespoons oil to the oil already in the pan. Add the onion and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add the bell pepper, season with salt and cook, stirring occasionally, for 3 minutes. Add the turmeric, cayenne and black pepper, stir, and cook until fragrant, about 1 minute. Add the tomato paste and stir to cook off the raw taste, about 2 minutes. Add a little more oil if the pan is too dry.
• Add the potatoes, hot dogs and 1/4 cup water to the pan. Stir well to combine, scraping up any browned bits and taking care not to smush the potatoes. Taste for salt and spice, and add more seasonings if desired. Cook until the flavors meld, about 3 minutes. Remove from the heat.
• Spread mayonnaise on one half of the bread, and spread mustard on the other half. Divide the hot dog and potato mixture among the bottom rolls. Top with the parsley leaves, pickle and tomato slices, and shredded lettuce. Sandwich with the tops, slice the sandwiches in half and serve with a refreshing cold drink and plenty of napkins.

OLD FASHIONED ENGLISH SPICED PORK AND HERB SAUSAGES OR BANGERS!

Steps:

• Combine all the meats with the fresh breadcrumbs, grated onion, lemon rind, nutmeg, parsley, dried herbs,pepper & salt. Mix well, it's better to mix this together with your hands.
• Bind with the 2 beaten eggs & mix well again.
• At this stage you can chill the sausage mixture in the fridge - it's easier to handle when it is slightly firmer. You can also use the mixture for stuffing at this stage too.
• When you are ready to cook the sausages or to shape them ready for freezing, form the mixture into sausage shapes - using a little flour to help you.
• Dip the sausages into the beaten egg white and then dust lightly with the flour and set aside until ready to cook.
• Heat up the oil and butter together in a large frying pan and cook the sausages for about 10-15 minutes over a medium heat. Turn them regularly to ensure they brown evenly.
• Drain them on a paper towel & serve hot with mashed potatoes & onion gravy for "Bangers & Mash" or use them in Toad-in-the-Hole as well as serving them for cooked breakfasts & brunches. They are delicious served cold with chutney too.
• HERBS NOTE:.
• I generally use a pre-mixed home-made dried mixture of Sage, Parsley, Thyme & Majoram. However any combination of dried herbs would be good - but NOT Rosemary as it is too pungent & will overpower the other flavours. One herb which is ALWAYS a must no matter what combination you use, is Sage - it has a wonderful affinity with pork & pork sausages in particular! I also use fresh herbs when they are available in my herb garden. Use at least double the quantity of fresh herbs as they are not as strong as dried herbs. Chop or mince very finely. Hope that helps!

FRESH COUNTRY PORK SAUSAGE WITH PEPPER AND SAGE

Steps:

• Combine 1/3 pork and 1/3 pork fat in processor. Using on/off turns, process mixture until finely ground. Transfer to large bowl. Repeat with remaining pork and pork fat in 2 more batches. Sprinkle water, sage, salt, and red and black pepper over pork. Using moistened hands, mix sausage just until blended. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)
• Form sausage into 3-inch-diameter patties. Heat heavy large skillet over medium heat. Fry patties in batches until browned and cooked through, about 5 minutes per side. Drain on paper towels; keep warm. Transfer to platter and serve.