quote:

Originally posted by MissKitty
but I used to have notable success with small balls of sausagemeat ( bulk sausage in US ? ) lightly rolled in flour and quickly deep fried. This gave a lovely crust and moist well cooked inside. I would make them about the size of a very small egg, this seemed to produce the best results.

I would usually add some fresh or dried chopped herbs and finely chopped onions, and many other variations including chopped apple, cranberry sauce, different mustards, chopped tomato, chilli powder, apricots, peppers,cheese, etc etc. Depending on the sausagmeat used, you can add fresh breadcrumbs to bulk it out or bind with egg if a little dry. Just make sure whatever you add to it is VERY finely chopped or the bits will drop out and mess up your oil. Chilling for a couple of hours after making helps too.

Who ever said that Brits don’t know from good food needs to dine at Miss K’s ivy covered cottage.