Cheesy Potato Wrapped Sausage Rolls

Method

1. Wash 4 small potatoes under running water, peel them, cut away any dark spots and rinse again. Grate them lengthways into fine strands.
2. Add 2/3 teaspoon of salt to the grated potato and squeeze lightly so it does not darken.
3. Score a crosshatch pattern on both sides of the 2 smoked sausages. Heat 2 tablespoons of cooking oil and once it shimmers, add the sausages and roll them around so the scored sections curl open.
4. Beat 2 eggs. Squeeze the grated potato hard to force out the excess water, which keeps it from tasting salty and stops the oil from spitting.
5. Heat 3 tablespoons of oil in the same pan, add a handful of grated potato, spread it into an even layer and fry over the lowest heat. Once the strands start to look translucent and glossy with oil, brush the beaten egg evenly over the whole surface.
6. Lay 2 slices of cheese and a sausage along one side of the potato layer, then use chopsticks and a spoon to roll it up.
7. Roll the potato log around the pan until the outside is crisp and golden brown, push a skewer through the middle and lift it onto a tray to drain.

Tips

• Squeezing the grated potato bone dry is the step that decides everything, as wet potato will not hold together and makes the oil spit.
• The lowest heat lets the potato cook through without burning the outside.
• Serve hot with chili sauce, ketchup or Lean Mayo.
• Large German style sausages work in place of the smoked ones.