Dine in

I have fond memories of Dad making this for us when we were kids. It was his speciality, and the ingredients were a firmly kept secret. I think he read about it in the newspaper years ago and has tweaked it ever since. I was only given the recipe last year when we moved to Sydney and Dad couldn’t make it for me anymore. These suckers taste great but don’t look pretty… so there is no photo proof. Just take my word for it and make a batch. They are delicious with mashed potato and just as good cold the next day. The stuffing mixture freezes well too, so hide the extra for another meal.

Ingredients

  • Fat pork sausages
  • 500g grated tasty cheese
  • 2 tbs dijon mustard (or to taste)
  • 4 tsp hot English mustard (or to taste)2
  • 2 tbs tomato sauce (or tomato chutney)
  • 2 tbs Worcestershire sauce
  • 1 cup bread crumbs (fresh, dried, panko… or even Jatz in a pinch!)
  • 1 egg

Method

  1. Mix the stuffing mixtures in the whizzer. Taste for seasoning and balance, tweak as required adding more bread crumbs if needed to make a stiff mixture.
  2. Cook the sausages in a hot oven or under the grill. Leave to cool slightly and cut an opening down the length of the sausage. Don’t cut all the way through.
  3. Turn the grill onto high.
  4. Using two teaspoons, pack as much stuffing as you can into the sausage and smooth the top.
  5. Sprinkle with extra bread crumbs.
  6. Brown under the grill.

 

** Edited after Dad did some more recipe testing **


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Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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