Tuesday, March 26, 2013

Allergy free bubble and squeak with crispy chicken sausages recipe

  • 4 tbsps Nuttlex
  • ½ onion, finely chopped
  • Leftover mashed potato
  • Leftover cooked vegetables, chopped if needed
  • Salt and pepper, to taste
  • 2 plain chicken sausages per person

Bubble and squeak
  • Melt the Nuttlex in a large frying pan or wok.
  • Add the onions and cook until softened.
  • Add the leftover vegetables and stir to combine.
  • Add the mashed potato and stir to combine.
  • Fry for approximately 10 minutes, stirring occasionally, or until the vegetables are golden brown and crispy bits of potato form.
  • Season to taste with salt and pepper, stirring to combine.
Crispy sausages
  • Place a line of aluminium foil across your oven grill.
  • If you don’t have an oven grill cook on a greased griddle or frying pan.
  • Turn the heat to high and place the sausages on the grill, unpricked.
  • Allow the sausages to cook until golden brown.
  • Remove the sausages from the grill and slice each down the middle without halving them entirely.
  • Rest the butterflied sausages on the foil, insides up.
  • Cook both sides until crispy and crunchy.
  • Serve with a side of bubble and squeak.

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