350 g (12 oz) pork sausagemeat
1 1/2 cup (175 g) 6 oz cooking apple, peeled and cored
1 tsp (5 ml) chopped fresh parsley
salt and freshly ground pepper
3/4 cup (125 g) 4 oz flour, plus 1 level tbsp (15 ml)
2 eggs
568 ml (1 pint) milk
lard
175 g (6 oz) onion, skinned and sliced
1 tbls (15 g) 1/2 oz butter
1 1/2 cup (175 g) 6 oz cooking apple, peeled and cored
1 tsp (5 ml) chopped fresh parsley
salt and freshly ground pepper
3/4 cup (125 g) 4 oz flour, plus 1 level tbsp (15 ml)
2 eggs
568 ml (1 pint) milk
lard
175 g (6 oz) onion, skinned and sliced
1 tbls (15 g) 1/2 oz butter
method
1. Place the sausagemeat in a bowl. Grate the apple into the bowl. Stir in the parsley and seasoning. Work ingredients together and form into 16 small balls.
2. Make a batter from the 125 g (4 oz) flour, the eggs and 300 ml (1/2 pint) milk.
3. Preheat the oven to 220°C (425°F) mark 7. Heat a little lard in the bases of four 300 ml (1/2 pint) individual ramekin dishes until sizzling hot. Place sausage balls in each and cook in the oven for 1 0 minutes.
4. Pour the batter over the sausage balls and return to the oven for 35-40 minutes until risen and golden.
5. Meanwhile, cook the onion until soft in the remaining milk. To make the sauce, melt the butter in a pan, stir in the 1 5 ml (1 level tbsp) flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the onions and milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add seasoning to taste.
6. When popovers are baked, turn out and pour a little onion sauce into the centre of each.
2. Make a batter from the 125 g (4 oz) flour, the eggs and 300 ml (1/2 pint) milk.
3. Preheat the oven to 220°C (425°F) mark 7. Heat a little lard in the bases of four 300 ml (1/2 pint) individual ramekin dishes until sizzling hot. Place sausage balls in each and cook in the oven for 1 0 minutes.
4. Pour the batter over the sausage balls and return to the oven for 35-40 minutes until risen and golden.
5. Meanwhile, cook the onion until soft in the remaining milk. To make the sauce, melt the butter in a pan, stir in the 1 5 ml (1 level tbsp) flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the onions and milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add seasoning to taste.
6. When popovers are baked, turn out and pour a little onion sauce into the centre of each.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
