Vienna sausage rissoles

Halve each Vienna sausage lengthways and set aside. Mash the potatoes and cool completely in the fridge. Add the cake flour, cream, half of the beaten egg mixture and the nutmeg and mix well. Season well with salt and black pepper. Combine the breadcrumbs and oats and spread on a large flat plate. Take a large scoop of potato mixture and shape it around a sausage, covering it completely. (Add a little extra flour to the potato mixture if it is too slack.) Work with wet hands to prevent the mixture from sticking to your hands. Repeat with the other sausages. Brush the sausage rolls with the remaining beaten egg and, using an egg lift, roll them in the breadcrumbs until completely coated. Place the rolls on a greased baking sheet and chill in the fridge for 30 minutes to set. Meanwhile preheat the oven to 180 ºC (350 ºF), dot the rolls with knobs of butter and bake for 25 minutes. Brown under the heated oven grill and serve immediately with salad and a nice homemade tomato sauce. The rolls can also be deep-fried until golden brown (drain on paper towelling before serving). Makes 12 rissoles.