Chicken and Oatmeal Sausages is a traditional Scottish recipe for a classic leftovers sausage made from a blend of cooked chicken, bacon, onion, oatmeal and breadcrumbs fired in oil or butter. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Chicken and Oatmeal Sausages.
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This is another of those frugal dishes that allows left-over roast chicken to be used up in a novel and interesting way.
Ingredients:
30g (1 oz) butter
30g (1 oz) onion, finely chopped
2 rashers of bacon, finely diced
300ml (1 1/4 cup) water
120g (1 cup) fine oatmeal
300g [2/3 lb] (about) cooked chicken, finely chopped
1 egg, beaten
90g (3 oz) dry breadcrumbs
oil or butter for frying
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a pan, add the onion and bacon and fry gently for about 4 minutes, or until the onion is soft. Add the water, bring the mixture to a boil, then sprinkle in the oatmeal.
Reduce to a simmer, cover the pan and cook for about 20 minutes, or until the mixture is thick. Stir in the chopped chicken at this point and season to taste. Take off the heat and set aside to cool.
When cold, roll the mixture into sausages and dip these in the beaten egg before rolling in the breadcrumbs. Heat oil or butter in a pan, add the sausages and fry until golden brown all over, turning them frequently to ensure that they cook evenly.
If you replace the chicken with turkey, this is an excellent way of using up left-over Christmas turkey.
