It doesn’t look as though we’ll have a white christmas this year, although we have had some frosty mornings to get us in the right frame of mind.  Cakes and puddings are baked, the spuds are lined up and just a few more presents remain to be wrapped.

So there’s just time to give you some inspiration for using up the left overs on the day after the big feast.  There’s a joke that says if you haven’t got your brussels sprouts on cooking before the end of the school summer holidays then you’ve left it too late!  No doubt there are many of you who’ve forced yourself to eat soggy over-cooked sprouts on christmas day only to swear you’ll never eat them again.  They don’t usually feature on anyone’s favourite list of vegetables, but they’re actually highly nutritious and have a lovely savoury tang when lightly cooked. Anyway, these delicious sausages from Early Vegetarian Recipes will persuade anyone to give the sprouts another try!

Brussel Sprout Sausages 
Mary Pope (1893), Novel Dishes for Vegetarian Households

4 ounces cooked sprouts
2 ounces mashed potatoes
2 ounces bread crumbs
1 ounce butter
1 teaspoon sage
½ teaspoon salt
½ teaspoon pepper
1 egg and breadcrumbs

Mix the vegetables, bread crumbs, and flavouring well together, moisten with half the egg, form into sausages, roll in the other half of egg and bread crumbs, and fry in the one ounce of butter

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