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+--- Thread: Trevally and thyme sausages (/showthread.php?tid=172894)
Trevally and thyme sausages - tubeN2 - 12-08-2004
[ul] [li][font "Verdana"]500g trevally [/font] [li][font "Verdana"]1 egg [/font] [li][font "Verdana"]2 slices bread (crumbed) [/font] [li][font "Verdana"]½ tsp salt [/font] [li][font "Verdana"]½ tsp white pepper [/font] [li][font "Verdana"]1 tsp chopped fresh thyme [/font][/li][/ul][font "Verdana"]METHOD
Put all into a food processor on high for 30 seconds.
This mix is then forced into chipolata skins (a good butcher will have these) by means of a specialised mixer attachment or by using a piping bag with a ½ inch plain nozzle and a little practice.
Leave to rest in the fridge at least four hours, before cooking gently in a little nut brown butter in a pan.
Serves 4.
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