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Scottish Recipes - Chicken and oatmeal Sausages

This is a recipe which is ideal for using up leftover chicken. The amount of chicken to oatmeal ratio is, within reason, up to you.

Chicken and oatmeal sausages

1 oz butter
1 oz onion (finely chopped)
2 rashers of bacon (finely diced) 1/2 pint water
4 oz oatmeal
salt and pepper
chicken, finely chopped
1 egg (beaten)
3 oz dry breadcrumbs

Melt the butter in a pan and fry the onion and bacon together until the onion is soft.Add the water and bring to the boil, then sprinkle in the oatmeal

Cover and cook for 15-20 minutes. Stir in the seasoning and the chopped chicken. Set this aside to cool

When cold, roll into sausage shapes and dip into the beaten egg. Then roll this is the breadcrumbs and fry until a golden brown, turning to ensure an even colouring

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide