Norfolk Pork Sausages Recipe
Cooking Time: about 30 minutes You will need:
1 lb. sausages 1 small onion 1 pint milk salt and pepper
1 level tablespoon cornflour
1 level teaspoon dry mustard
1 Prick each sausage in several places with a fork.
2 Peel and finely chop the onion.
3 In a saucepan heat all but two tablespoons of the milk with the onion.
4 Drop in the sausages and simmer gently for about 20 minutes.
5 Lift out sausages and keep hot.
6 Blend the cornflour and mustard with the remaining cold milk and pour the hot milk on to it, stirring continuously.
7 Return to the pan and stir until it boils, and boil gently for 5 minutes.
8 Season to taste.
9 Return the sausages to the pan and simmer for 5 minutes.
Cooking Time: 20 minutes
You will need for 4 servings:
2 tablespoons corn oil 1 pint water 1 onion, finely 3 tablespoons white chopped wine 1 lb. large pork 2J-oz. can tomato sausages purge
1 chicken stock cube 1 oz. cornflour
6 oz. noodles 1 oz. butter
1 Heat the corn oil and fry the onion and sausages until lightly browned.
2 Remove sausages from the pan and add the chicken stock cube and cornflour and cook for 1 minute.
3 Stir in the water, white wine and tomato pur6e and bring to the boil, stirring all the time.
4 Return the sausages to the sauce and simmer gently for 15 minutes.
5 Meanwhile cook the noodles in boiling salted water. Strain and toss in the butter.
6 Place in a flat casserole, arrange the sausages on top and pour the sauce over.