Remove the Sausages from the freezer (it is best that they are still cold when you pack the mixture around them).
In a bowl, mix the cous, cous, boiling water, rosemary and a pinch of salt and pepper. Cover with a cloth and leave for 2 minutes to swell.
Fluff the cous cous with a fork, stir in the polenta and mayonnaise and add a bit more salt and pepper.
Mix well and then carefully coat the 6 sausages with the mixture, pressing it firmly around the sausages. (Don’t pack it too thickly)
Insert a kebab stick into the sausage so that it is supported firmly.
Deep fry each sausage until golden and serve with a dipping sauce of choice.
Remove the Sausages from the freezer (it is best that they are still cold when you pack the mixture around them).
In a bowl, mix the cous, cous, boiling water, rosemary and a pinch of salt and pepper. Cover with a cloth and leave for 2 minutes to swell.
Fluff the cous cous with a fork, stir in the polenta and mayonnaise and add a bit more salt and pepper.
Mix well and then carefully coat the 6 sausages with the mixture, pressing it firmly around the sausages. (Don’t pack it too thickly)
Insert a kebab stick into the sausage so that it is supported firmly.
Deep fry each sausage until golden and serve with a dipping sauce of choice.
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+27 31 700 3022
export@frygroup.co.za
Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.
Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.
+27 31 700 3022
export@frygroup.co.za
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