MINI PORK
AND BLACK PUDDING PATTIES
- Serves 4-5
By Gary Rhodes from
Keeping It Simple
These mini patties sit
comfortably alongside a spoonful of sauerkraut, some mustard and
gherkins, an au poivre sauce, pear mayonnaise or a stack of
chips. Ingredients
450g (1lb) minced pork
1 large onion, roughly chopped
2 teaspoons chopped sage
1 tablespoon chopped parsley
1 egg
25g (1oz) fresh white breadcrumbs
Salt and pepper
175g (6oz) black pudding, cut into cubes
Flour, for dusting
Oil, for cooking |
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Method
Put the pork, onion, sage, parsley, egg and
breadcrumbs into a food processor, season with salt and pepper and
blend for 1-2 minutes until combined. The black pudding can
now be quickly blended into the mix, not allowing it to break down
completely.
Lightly flour your hands before rolling the
mixture into 4-5 meatballs per person, flattening them a little to
create the mini patties.
Heat a few tablespoons of oil in a large frying
pan and add the patties. Fry for 5-6 minutes on each side over
a medium heat until they become crispy and golden brown. It's best
to break one open to check they are cooked through and not pink
inside.
Here is just a sample of what we do, if you want something that
you can’t see give us a call and we can discuss your
requirements.... meat hung longer....a continental cut.... Apple and
Pork Sausages for a kiddies party....
ready cooked meat for a
luncheon party.... Wild Game Roulade.... half a lamb for the
freezer....
you name it, and given some warning we’ll prepare it for you
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= Recommended by your friendly family butcher
as the healthy option |
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= Gluten Free |
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= Available Gluten Free. Please request when
ordering |
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