Cheesy Sausage Cakes On Roasted Field Mushrooms

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 10 large even-sized field mushrooms
• 1 tablespoon olive oil
• salt & freshly ground black pepper
• 30 g butter
• 1 tablespoon chopped fresh chives
• 450 g good quality lamb sausages
• 115 g cheddar cheese, chopped
• 1 shallot, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon chopped parsley
• 1 teaspoon french mustard
• 1 dash worcestershire sauce
• 2 dashes tabasco sauce
• 4 free-range eggs, fried according to taste

Recipe

• 1 preheat the oven to 200c/390f/gas 6.
• 2 place the mushrooms on a roasting tray, drizzle with the olive oil and season.
• 3 cook in the oven for 15 minutes then reduce the temperature to 140c/285f/gas 4. cook at this temperature for about one-and-a-half hours. remove from the oven and drain well. put to one side. turn the oven up to 180c/355f/gas 5.
• 4 meanwhile, to make the sausage cakes, take the sausage meat out of the sausage skins and put into a bowl. discard the skins.
• 5 add the rest of the ingredients and mix well. mould into four even-sized cakes.
• 6 heat a little olive oil in a frying pan and fry the sausage cakes for a few minutes on each side, or until nicely browned.
• 7 transfer to a baking tray and cook in the oven for about 20 minutes, or until cooked through.
• 8 just before they're finished cooking, return four of the roast mushrooms to the oven to reheat.
• 9 cut the remaining six roast mushrooms into strips and fry gently in the butter. season and stir in the chives.
• 10 spoon the mushroom strips onto the centre of four serving plates. top with one whole mushroom, a sausage cake and a fried egg.