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Crafted sausage on a stick in a cous cous and polenta herbed blanket

Category, DifficultyBeginner
Yields4 Servings

Ingredients
 125ml (½ cup) cous cous
 125ml (½ cup) boiling water
 1ml dried rosemary, chopped
 250ml (1 cup) polenta
 90ml (6 TBSP) vegan mayonnaise
 Salt and pepper, to taste
 6 kebab sticks
 Oil for deep frying

Method

1

Remove the Sausages from the freezer (it is best that they are still cold when you pack the mixture around them).

2

In a bowl, mix the cous, cous, boiling water, rosemary and a pinch of salt and pepper. Cover with a cloth and leave for 2 minutes to swell.

3

Fluff the cous cous with a fork, stir in the polenta and mayonnaise and add a bit more salt and pepper.

4

Mix well and then carefully coat the 6 sausages with the mixture, pressing it firmly around the sausages. (Don’t pack it too thickly)

5

Insert a kebab stick into the sausage so that it is supported firmly.

6

Deep fry each sausage until golden and serve with a dipping sauce of choice.

Ingredients

Ingredients
 125ml (½ cup) cous cous
 125ml (½ cup) boiling water
 1ml dried rosemary, chopped
 250ml (1 cup) polenta
 90ml (6 TBSP) vegan mayonnaise
 Salt and pepper, to taste
 6 kebab sticks
 Oil for deep frying

Directions

1

Remove the Sausages from the freezer (it is best that they are still cold when you pack the mixture around them).

2

In a bowl, mix the cous, cous, boiling water, rosemary and a pinch of salt and pepper. Cover with a cloth and leave for 2 minutes to swell.

3

Fluff the cous cous with a fork, stir in the polenta and mayonnaise and add a bit more salt and pepper.

4

Mix well and then carefully coat the 6 sausages with the mixture, pressing it firmly around the sausages. (Don’t pack it too thickly)

5

Insert a kebab stick into the sausage so that it is supported firmly.

6

Deep fry each sausage until golden and serve with a dipping sauce of choice.

Crafted sausage on a stick in a cous cous and polenta herbed blanket
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