- K&N’s Mini Franks Sausage - 20-25 sausages
- Oil - 2 tbsp
- Onion - 1 cup; chopped
- Garlic - 1 tsp; chopped
- Cabbage - 1 cup; chopped
- Tomato paste - 1 tbsp
- Black pepper powder - 1 tsp
- Salt - 1 tsp / to taste
- Vinegar - 1 tsp
- Milk - ½ cup
- Cream - 1 cup
- Spaghetti - 150g; boiled
- Cheddar cheese - ½ cup; shredded
Thaw K&N’s Mini Franks Sausage as per instructions on pack and place 4-5 half deep cuts on each.
Heat oil in a pan, add onion and garlic; sauté for 1-2 minutes. Add cabbage and cook further for 1-2 minutes.
Add K&N’s Mini Franks Sausages into pan and cook for a minute. Add tomato paste, black pepper powder, salt, vinegar and cook another minute.
Add milk, cream and cook for 2-3 minutes. Add boiled spaghetti and toss well. Add cheddar cheese and let it melts. Give it a good mix before dishing out.
Place baked egg on Sausage Spaghetti. Garnish with green onion and serve.
- Egg whites - 3
- Vinegar - ½ tsp
- Egg yolk - 1
In a bowl; add egg whites, vinegar and beat until fluffy and soft peaks form.
Transfer to a baking tray lined with butter paper and spread it in a round shape.
Place egg yolk on top. Bake in a preheated oven at 140°C for 5-6 minutes. Baked egg is ready.
