Pork Sausages, peas and pap (or mashed potato!)

 

I only buy sausages from a certified butcher who can guarantee what ingredients and cuts of pork have been used in the filling mixture. I have liased with a butcher and deli owner to cut the amount of salt he puts in the sausages so ask your local butcher to do the same! The ‘Little Eaters’ Sausages I recommend are made by Breyers Deli (www.breyersdeli.co.za). David-the deli owner/butcher sells his special sausages at the Fourways Farmers Market every Sunday. The sausages are made of pure pork shoulder meat, homemade breadcrumbs which are yeast free, a small amount of milk, herbs and spices

 

Ingredients

 

Mielie Meal or Potatoes

Milk

Margarine

Sausages

Baby peas

Gravy Powder

 

Method:

 

  1. Peel some potatoes, cut into wedges and place in cold water. Bring to the boil and once soft-add a little milk and margarine (optional) and mash. Mieliemeal or ‘Pap’ is a firm favorite with my boys-worth a try for something different with the sausages! Make up the 'pap' using the instructions on the side of the packet.

  2. Heat the grill of your oven. Line a baking tray with tinfoil (shiny side down) Place the sausages on the tray and grill for 20minutes, or until cooked-turning regularly.

  3. Steam some baby peas in a steamer or boil ½ cup peas in ¾ cup water in the microwave .

  4. I use instant Gravy (Bisto Instant Chicken Gravy). It does contain salt but each child only has about 2 tblsp per meal!

 

For young toddlers and babies who can chew- take care not to overcook the sausages. Peel off the sausage casings once cooked and cut the sausage into bite sized pieces as finger food-ALWAYS monitor your children when eating to reduce the choking risk

 

© 2013 by Little Eaters

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