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Cheesy sausage pops

  • 0:35 Prep
  • 0:20 Cook
  • Makes 8


  • 1 egg
  • 70g (3/4 cup) dried breadcrumbs
  • 75g (1/2 cup) plain flour
  • 500g lean beef mince
  • 100g (1 cup) coarsely grated mozzarella
  • 1 carrot, coarsely grated
  • 1 small brown onion, coarsely grated
  • 2 tablespoons tomato sauce
  • 125ml (1/2 cup) olive oil
  • Tomato sauce, extra, to serve


  • 1
    Use a fork to whisk the egg in a shallow bowl. Place the breadcrumbs and 40g (1/4 cup) of the flour on 2 separate plates.
  • 2
    Place mince, mozzarella, carrot, onion, tomato sauce and remaining flour in a bowl. Use clean hands to mix until well combined. Divide into 8 portions. On a clean work surface, roll each portion into an 8cm-long sausage.
  • 3
    Roll the sausages, 1 at a time, in the flour to coat and shake off excess. Dip into the egg, then in the breadcrumbs, pressing firmly to coat. Place on a large plate. Insert a wooden iceblock stick into each sausage. Cover. Place in the fridge for 30 minutes to chill.
  • 4
    Preheat oven to 200C. Heat the oil in a large frying pan over medium heat. Cook half the pops, turning, for 2-3 minutes or until golden. Transfer to a tray lined with baking paper. Repeat with the remaining pops. Bake pops for 10 minutes or until cooked through. Transfer to a plate lined with paper towel. Serve with extra tomato sauce.

Source: taste.com.au


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