Recipes
Clodagh McKenna’s Ardsallagh Cheese and Sundried Tomato Sausages
Serves 4 - 6
Preparation time: 15 minutes
Cooking time: 10 minutes
| Ingredients |
|---|
| 6 semi sundried tomatoes |
| 450g minced free range pork, from neck or shoulder |
| 50g Ardsallagh soft goats cheese |
| 1 tbsp of dried oregano |
| 1 free-range egg, beaten |
| Salt and freshly ground pepper |
| Olive oil |
| Step | Description |
|---|---|
| 1 | Chop up the semi sundried tomatoes finely and place in a mixing bowl, with the minced pork, soft goats cheese, dried oregano and egg. Season with salt and pepper – mix well. |
| 2 | Then, divide the mixture into 10 pieces and roll each one into a sausage shape. |
| 3 | Heat a frying pan and add a dollop of olive oil – one by one add in the sausages and gently cook for about 10 minutes, turning every couple of minutes to make sure they are evenly cooked. |