Deep-fried pork sausage meat balls, often served with apple sauce or fried apple slices and parsley.
The original source of this receipt isn't known. Can you help? email@example.com
How to Make Wiltshire Porkies
½ lb flour
½ teaspoon salt
1 tablespoonful oil
1 lb sausage meat
Mix flour and salt in a basin, add the yolk of 1 egg and 1 tablespoon of oil. Mix in enough water to form a smooth batter that will just coat the back of a spoon. Beat well and let it stand for½ hour.
Douse hands and board with flour to prevent sticking, form the sausage meat into small, neat sausage shaped rolls. Whisk the white of the egg stiffly and stir it into the batter. Coat each roll with batter and deep fry until golden brown.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY