Sausage Snails

This is great way to jazz up the humble sausage and mash.

The way my girls' eyes light up when I make these snails,

makes the little extra effort all worthwhile.

I cannot remember exactly where I saw this a few years ago,

 I think it might have been an Annabel Karmel book.

But I have never forgotten it!

INGREDIENTS (Makes 4 Snails)

4 Sausages
(Thin are best, but if you use thick slice them length ways, to make two snails)

Mashed Potato

500g potatoes, peeled and cubed

3 Tbsps Milk

30g Butter

Salt, to season

Decoration

1 Carrot, peeled and julienned

16 Frozen Peas

Tomato Sauce

METHOD

Place the potatoes in a large saucepan. Add water until potatoes are covered.

Place on the stovetop over a high heat. Bring to boil, reduce the heat and simmer covered for 15 minutes, or until done - a fork can easily be poked through them.

Meanwhile. heat a frying pan over a medium heat.

Add the sausages and cook for approximately 15 minutes, turning occasionally. Ensure the sausages are browned on all sides and cooked through.

Five minutes before the potatoes are cooked put the peas in the saucepan and cook until tender.

Warm milk and melt butter, together, either in microwave or in a pan on the stove.

Before draining water from potatoes. Remove the peas with a slotted spoon, and put aside to use for decoration.

Drain Potatoes. Put hot potatoes into a bowl. Add milk and melted butter. Use potato masher to mash potatoes until well mashed.

Use a wooden spoon to beat further, adding more milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

To Assemble:

Form the potato into 4 rissole pattie shapes. Use a spoon or ice cream scoop. You could also create a spiral (using an piping bag).

Decorate the snail shell in a circular pattern using tomato sauce.

Put a sausage underneath each dome of potato.

Use the julienned carrot and peas to make the snails feelers, mouth and eyes.

Serve immediately.