Crumbed Beef Sausages
"Economical meal, serve with mashed potato and steamed vegetables and a gravy or barbecue sauce. Can be taken up to the crumbed point then fried to colour the crumbs and heat through in the oven. Also for a change you could spice up the crumbs with ground cayenne, chilli etc. Have also crumbed and frozen for use at a later date. Cooking time is based on doing sausages in 2 batches."
Ingredients
Nutritional
- Serving Size: 1 (206.8 g)
- Calories 650.1
- Total Fat - 47.7 g
- Saturated Fat - 17.8 g
- Cholesterol - 315 mg
- Sodium - 230.4 mg
- Total Carbohydrate - 29.2 g
- Dietary Fiber - 1.2 g
- Sugars - 3 g
- Protein - 24.8 g
- Calcium - 648 mg
- Iron - 8.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put sausages into a pot of boiling water and simmer for 10 minutes.
Step 2
Drain and let cool till handling point (don't worry if skin has come off).
Step 3
Half the sausages lengthwise.
Step 4
Mix egg a milk together, put flour onto a plate and breadcrumbs onto another plate.
Step 5
Dip sausage half into flour, then egg/milk and then the crumbs; repeat till all sausages are crumbed.
Step 6
Heat oil in frypan on a medium heat and fry sausages in batches if required.
Tips
No special items needed.