Sausages, but make them schnitties.

We love a sausage cooked up and served alongside all the usual suspects, but there’s so much more you can do with them. Think of your favourite sausages as an ingredient, not just something to throw on the BBQ or in the pan.

Here, our Chicken, Sage & Pancetta sausages get a very delicious makeover. The sausage meat is pressed into schnitzel-style patties, crumbed with parmesan and panko, then fried until golden and crisp. Add a big handful of crunchy cos and a generous spoonful of herby-lemon mayo and you’ve got a pretty good argument for getting a little more creative with your sausages.

And while we’ve used our Chicken, Sage & Pancetta sausages here, you can absolutely make this idea your own. Try it with your favourite Meat at Billy’s sausage flavour and see where it takes you.

Chicken, Sage & Pancetta Sausage Schnitties
with Herby-Lemon Mayo and Crunchy Cos

This is how I envisage eating all summer long. Hot, crisp and cold crunch. It’s the way forward.

I love making the schnitties with the sausage meat. They hold their shape incredibly well and it’s such a great way to give the ole sausaaaage a glow up.

INGREDIENTS

Sausage Schnitties
1kg Meat at Billy’s Chicken, Sage & Pancetta sausages
2 eggs, lightly beaten
1½ cups panko breadcrumbs
½ cup finely grated parmesan
Olive oil, for shallow frying

Herby Lemon Mayo
¾ cup whole-egg mayonnaise (or if you are like me Kewpie or nothing)
¼ cup mixed soft herbs (I used sage, dill, basil, flat-leaf parsley)
Finely grated zest of 1 lemon
1 tbsp lemon juice, plus extra to taste
1 tsp Dijon mustard
Freshly ground black pepper and sea salt flakes to season

Crunchy Cos Salad
2 baby cos lettuces, leaves separated
1½ tbsp lemon juice
2 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper

To Serve
Lemon wedges
Shaved Parmesan

Method

Make the schnitties. Remove the sausage meat from the casings and divide into 8 equal portions. Roll each portion loosely into a ball, then press between two sheets of baking paper to form thin, irregular schnitzel-shaped patties, about 1cm thick. Refrigerate for 15 minutes to firm.

Add the eggs to a shallow bowl. Combine the panko and parmesan in another bowl. Working one at a time, lightly coat the sausage schnitties in the egg mix, then press into the panko mixture, making sure they are well coated. Place on a tray while you prepare the remaining schnitties.

Make the herby-lemon mayo. Add the mayonnaise, lemon zest, lemon juice, herbs and Dijon to a bowl. Season generously with black pepper and salt and stir to combine. Taste and add a little more lemon if needed. Set aside.

Preheat the oven to 180°C. Heat enough olive oil to generously cover the base of a large oven-proof frying pan over medium heat. Cook the schnitties in batches for about 2–3 minutes each side, or until deeply golden and crisp. Transfer the browned schnitties to a lined baking tray as you go. Once all the schnitties are browned, arrange them in a single layer and transfer to the oven to cook for 10 minutes, or until cooked through.

Alternatively, cook in an air fryer at 200°C for 10–12 minutes, or until cooked through.

Drizzle the cos with the lemon juice and extra virgin olive oil, season with salt and pepper and toss lightly. You want the cos to stay really crisp rather than become heavily dressed. Spread the leaves across a serving platter and top with the hot schnitties. Spoon over the herby-lemon mayo and serve piping hot.

Finish with shaved Parmesan and serve with lemon wedges.