See Also: Lancashire cheese sausages with onion gravy(recipes)
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POTENTATE (law) and Lancashire cheese sausages with onion gravy (recipes)


POTENTATE (law)


POTENTATE. One who has a great power over, an extended country; a sovereign. 2. By the naturalization laws, an alien is required, before he can be 2. By the naturalization laws, an alien is required, before he can be naturalized, to renounce all allegiance and fidelity to any foreign prince, naturalized, to renounce all allegiance and fidelity to any foreign prince, potentate, state, or sovereign whatever. potentate, state, or sovereign whatever.

Lancashire cheese sausages with onion gravy (recipes)








Makes about 12 sausages



Preparation time

over 2 hours



Cooking time

10 to 30 mins

















Ingredients



For the sausages600g/1lb 5oz Lancashire cheese, grated or crumbled200g/7oz fresh breadcrumbs6 spring onions, chopped2 tbsp fresh thyme, chopped2 tbsp freshly chopped parsley3 whole eggs, plus 3 egg yolks2 garlic cloves, crushed about 50ml/2fl oz milk, to bindsalt and freshly ground black peppervegetable oil, for fryingFor the onion gravy3 large onions, sliced2 garlic cloves, crushed1 tbsp brown sugar75g/3oz plain flour75ml/3fl oz Vegetarian gravy browning500ml/18fl oz stock



Method



1. Place all the ingredients except the oil in a large bowl, season well, and mix it all up with your hands. When you taste it, overseason it by about 15 per cent, so it' s a bit more salty and peppery than you' d normally have - the mixture loses some of its power as it chills and cooks. Chill the mixture for two hours.2. Meanwhile, make the gravy. Heat a little oil in a pan and fry the onions, garlic and sugar over a low heat until golden. Sprinkle on the flour and cook for 3-4 minutes. Add the gravy browning and stock and bring to the boil. Season, then simmer for at least 20 minutes. 3. Mould the chilled sausage mix into sausage shapes - you should get about twelve decent bangers out of it, depending how big you like your sausage. You can either shallow-fry the sausages in a little oil or deep-fry them in a lot of oil; I think the deep-fry method brings the best out of the flavour and texture. Fry them for about five minutes until golden, then drain well on some kitchen paper and serve with the gravy.4. This fabulous grub is great with mashed potato (try it with the addition of wholegrain mustard), with a salad or in a bun smothered in ketchup, onions and mustard and served with chips.