- • 8 Small lamb and mint chipolatas
- • 8 Small Cumberland chipolatas
- • 8 Small pork and herb chipolatas
- Onion rings:
- • 100g McDougalls Batter Mix
- • 2g Salt
- • 180ml Beer
- • 1 Medium onion (peeled, sliced and separated into 8 x 1” rings)
- • 20g Plain flour
- For the fondue:
- • 300g Potatoes (peeled and cut into even pieces)
- • 2 Cloves of garlic (puree)
- • 100ml White wine
- • 150ml Double cream
- • 10g Bisto Chicken Bouillon
- • 50g Butter
- • White pepper
Sausage Fondue
Sausage Fondue
Sausage Fondue in association with Bisto.
Number of portions: 8 (2 x sharing platters for 4)
Prep time: 20 minutes
Cooking time: 30 minutes
Introduction
This was created as a sharing dish and is a twist on sausage and mash, with the thickness of the creamy, rich fondue coming from the potato. We’ve served this with 3 flavours of mini chipolata sausage and beer battered onion rings.
Ingredients
Method
1. For the batter mix, whisk the beer into the McDougalls Batter Mix, add salt and whisk until smooth and rest in the fridge.
2. Boil the potatoes in salted water and when just cooked, drain and return to the pan then shake until dry.
3. Pass the potatoes through a mouli or ricer and place back in the pan.
4. Meanwhile, cook the sausages as per instructed and until golden brown.
5. In a separate pan, boil the white wine and garlic until it is reduced by half.
6. Add the cream, Bisto Chicken Bouillon and butter.
7. Once the butter has melted, pour the mixture into the mash, season with white pepper and whisk together until smooth. Set aside to keep warm.
8. Meanwhile, roll the onions in the flour and dip them in the batter. Deep fry until crisp and golden.
9. Serve the sausages with the crispy onion rings and warm fondue for dipping.
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