Sausage & Rice Cake
The first annual Barn Burner BBQ's winning chefs’ choice recipe created by Smokey's Bar-B-Que Competition Team. This is a dish that can go in many directions; you can add your favourite dried fruit, cheese and sauce. You can also add a variety of different vegetables to your liking. www.smokeysbarbque.com
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
- 1 lb Johnston's Farmer Sausage ground
- ½ cup dried cherry chopped
- 2 cups mild cheese shredded
- 4 cups jasmin rice cooked
- 1 tsp seasoning salt/rub
- 2 Tbsp olive oil
- 4 large eggs
- 1 cup shallots chopped
- 1 Tbsp garlic minced
- 1 cup bread crumbs
- 1 tsp black pepper
- ½ cup pomegranate sauce
Cook sausage and chop into small pieces, drain and set aside.
In a large bowl, beat eggs and add remaining ingredients except 1/4 cup of pomegranate sauce and olive oil, and mix together. Form into palm size patties and place on flat surface such as cookie sheet until ready to cook.
In frying pan, heat olive oil over medium heat. Place cakes into oil and fry for 2 to 4 minutes on each side or until golden brown.
Arrange on plate and drizzle remaining pomegranate sauce over cakes.