Game sausage croquettes
A lovely snack or starter made with any fresh sausage, leek and breadcrumbs, and then deep fried.
  1. Chop the leek thinly and sweat it on gentle heat in a frying pan with the olive oil and butter until it is soft (approx. 10 minutes).
  2. Remove the skin from the sausages by making a cut lengthways and place the meat in a large bowl. Add the breadcrumbs, the egg yolk, the cooked leek, the chopped parsley and season to taste (this may not be needed, depending on the amount of salt contained in the sausages you are using). Mix all the ingredients well with your hands.
  3. Using the palm of your hands roll some of the meat mixture to form small balls (approx. 1 inch diametre). Beat the egg white in a small bowl.
  4. Dust the meat balls in flour and then coat them with the beaten egg white followed by the dried breadcrumbs.
  5. Deep fry the croquettes in a large saucepan with sunflower oil on medium to high heat, turning occasionally to ensure all sides are uniform in colour.
  6. Ensure you drain the excess fat by resting the croquettes on kitchen towel for 10 minutes.