Instructions to Serving Best Pork & Leek Sausage Cakes

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Pork & Leek Sausage Cakes

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Below are the ingridients that are required to prepare a appetizing Pork & Leek Sausage Cakes:

  1. Use 1 of leek.
  2. Take 1 of onion.
  3. Take 1 tsp of demerara sugar.
  4. Get 500 g of 5% fat pork mince.
  5. You need 1 tsp of garlic puree.
  6. Prepare 1.5 tbsp of dried sage.
  7. Prepare 1 pinch of ground nutmeg.
  8. Get 1 tsp of table salt.
  9. Use 0.5 tsp of black pepper (approx. 100 twists of a pepper mill).
  10. Provide 1 of medium egg white.
  11. Get of FryLight spray oil.

Ready with the ingridients? Here are the sequences on preparing Pork & Leek Sausage Cakes:

  1. Finely chop the leek and onion and fry in FryLight until nicely browned. Add the sugar, stir in and keep cooking until sticky and sweet..
  2. Spread the leek and onion out on a side plate and put in the freezer to cool down..
  3. Measure out all the other ingredients and mix well together with clean hands in a large mixing bowl. Take your time, the leek and onion need to be in the freezer for about 10 minutes..
  4. Add the leek and onion mix to the rest of the ingredients and combine well..
  5. Divide up in to four sausage cakes and fry in a large pan using more FryLight spray..

This meal in one is a different way to use pierogi. Pork: Versatile and Healthy Protein Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. While providing a greater amount of vitamins and minerals, many cuts of pork are as lean or leaner than chicken. This is a delicious, easy to prepare main dish that is a little different. The meat is cured overnight in a dry rub of sugar, salt, cumin and cardamom.

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