Hot Sausages with Mustard Mayonnaise from The Times Cookery Book by Katie Stewart
Separate the sausages; if chipolatas are used twist them in half to make smaller ones. Put the sausages in a roasting tin with a little dripping or lard and set aside until ready to cook. Prepare t...
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Cooking tools:
- Roasting pan
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 2 teaspoons cream
- ½ pint (3 dl) vegetable or corn oil
- 1 level teaspoon tomato purée
- 1 tablespoon wine vinegar
- freshly milled black pepper
- 1 teaspoon lemon juice
- 1 level teaspoon castor sugar
- 2 egg yolks
- 1 oz (25 g) lard or dripping
- 1 level teaspoonready-mixed mustard
- ¼ level teaspoon salt
- pinch of curry powder
- 1½ lb (450–700 g) cocktail sausages or chipolata sausages
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