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Leek and Sausage Fries
500g pork sausage meat
1 tsp Worcestershire sauce
1 tablespoon brown gravy (if you have any) or tomato sauce
salt and pepper
25g lard
4 medium leeks
Put the sausage meat in a bowl and break it down with a fork. Mix in the sauces and salt and pepper with wet hands, then form the mixture into balls, about the size of a walnut.
Melt the lard in a frying pan and fry the balls for about 5 minutes, turning them frequently so they brown evenly.
Trim the leeks, removing roots and any damaged leaves, then cut them into 1 1/2 cm pieces. Rinse well and allow to drain. Add the leeks to the pan when the balls are brown on the outside and fry them together for 20 - 25 minutes or until the balls are cooked through and the leeks are soft but still retain their shape. Season with salt and pepper and serve at once.
You may replace the leeks with onions, cutting them into wedges instead of chopping them in small pieces.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
