{I can’t actually get any wflw posts to come up, so I guess I’m flying solo!}

Inspired by Annabel Karmel’s Chicken Sausage Snails from First Meals (one of my favorite 0-5 cookbooks, and my lifesaver when I suddenly became a first time parent of an 8 month old).

Snail bodies are chicken breast, grated apple, diced onion, parsley, fresh breadcrumbs and a little bit of curry powder, pulsed until smooth-ish in a food processor,  rolled into a mixture of flour and panko and pan fried.  The (completely disproportionate and oversized) shells are leftover mashed potato made into cakes.  The “sun” in the bowl is leftover fruit juice and yogurt broth from the “Pink Fruit Soup” kidlet made yesterday and mandarin oranges.  The salad “grass” received a ranch dressing fertilization before Kidlet would actually eat it.

Baby L loved the sausages and potato, but spit out the salad.  Kidlet ate his salad, the fruit, and a few bites of everything else and said he was full.  Who knows?!

I didn’t follow the recipe precisely, but the official version follows:

Chicken Sausage Snails


375 g (12 oz) raw, skinned boneless chicken breast

1 small onion, finely chopped

1/2 T. fresh parsley, chopped

1/2 chicken stock cube, crumbled

1 small apple, peeled & grated

2 tbsp breadcrumbs

Flour for coating

Vegetable oil for frying


500g (1 lb) potatoes, into chunks1 tbsp milk

15 g (1/2 oz) butter


Shredded cabbage

1 carrot, into thin slices

Frozen peas

Tomato ketchup


Put the chicken, onion, parsley, crumbled stock cube, apple and breadcrumbs into a food processor. Chop for a few seconds. Form the mixture into 4 sausages each about 12 cm (5 inches) long. Spread the flour on a plate and use to coat the sausages. Heat the oil in a frying pan, add the sausages and sauté for about 15 minutes, turning occasionally or until browned on all sides and cook through. Meanwhile, place the potatoes in the bottom of a steamer, cover with water and cook until tender. Five minutes before the potatoes are cooked put the vegetables for decorating in the top of the steamer and cook until tender. Mash the potatoes with the milk and butter. To assemble, form the potato into 4 dome shapes (maybe you could use an ice-cream scoop) or you could create a spiral (using an piping bag). Decorate to create the spiral snail shell pattern using ketchup. Put a chicken sausage underneath each dome of potato. Use the steamed carrot sticks and peas to make the snails feelers, mouth and eyes. Arrange the cabbage as grass!