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I am unashamedly not a fan of porridge or oatmeal, although I will happily devour flapjacks or brown bread that contain oats. I came across this unusual old recipe in a little book I found lurking behind the bookcase and had forgotten about.  These inexpensive quirky little books I tend to buy when I’m browsing in the cookbook section that either have (a) limited selection or (b) the books I already have, but I can never leave without some form of cookbook.  Hands up, I am a cookbook addict. 

The original recipe uses leftover chopped chicken, but I’ve replaced it with lean smoky bacon, to make it more of a breakfast dish.  These sausages are delicious and creamy and I even surprised myself and ate three for breakfast. Use microwave porridge sachets either for convenience or substitute the water for milk, whichever you prefer.  Oven bake them, drizzling with a little oil first, or shallow fry in oil and they are suitable to freeze too.  Just leave them out the night before to defrost, turn on the oven when you get up in the morning and pop them in at 200C  for ten minutes to re-heat.  I got 8 sausages from this mixture but depending on how small or large you shape them, you may get 6 or 10. Omit the bacon obviously if you prefer a vegetarian option.  Chopped sunflower seeds or other seeds can be mixed into the porridge mixture before crumbing –  real healthy fast food on the go!

  • 1 oz butter or drizzle rapeseed/olive oil
  • 2 oz finely chopped onion
  • 2 oz finely chopped lean smoky bacon
  • 4 oz of oatmeal
  • 1/2 pint water
  • 1/4 tsp grated or ground nutmeg
  • sea-salt & white pepper
  • 1 egg beaten
  • 3 oz white or wholemeal breadcrumbs
  • optional – sunflower/pumpkin/sesame seeds

Melt the butter in a pan and fry the onion and bacon until the onion is completely soft.

Add the water to the same pan and bring to the boil.  Sprinkle in the oatmeal.

Cover and cook for 20 mins.

Grate in the nutmeg and season to taste with salt and pepper. Add the chopped seeds if using and mix well.

 Leave to cool until it’s not too hot to shape.

Crack the egg and lightly beat in a bowl.  Place the breadcrumbs in a seperate bowl and season with salt and pepper.

With damp hands shape the porridge mixture into sausage shapes.  Make them as large as you like.

Keeping one hand dry dip each sausage into the beaten egg and with the dry hand-roll in the breadcrumbs.

Place in the fridge for an hour or just go ahead and shallow fry in 2 inches of oil on medium until golden, or bake in a pre-heated oven at 200C  for 15 mins drizzling first with a little olive/rapeseed oil.

Ye olde wise Proverb from the book –

Better to wait on the cook than the doctor.