3 Tbsp (40 g) butter
3/8 cup (40 g) plain flour, sieved
1 1/4 cup (1/2 pint) 300 ml milk
pinch of salt
pinch of cayenne pepper
4 oz (100 g) Cheddar cheese, grated
60 ml (4 level tbsp) tomato ketchup
1 lb (500 g) pork chipolata sausages, fried and cut in half
3/8 cup (40 g) plain flour, sieved
1 1/4 cup (1/2 pint) 300 ml milk
pinch of salt
pinch of cayenne pepper
4 oz (100 g) Cheddar cheese, grated
60 ml (4 level tbsp) tomato ketchup
1 lb (500 g) pork chipolata sausages, fried and cut in half
method
1. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring.
2. Remove from the heat and gradually stir in the milk.
3. Bring to the boil and continue to cook, stirring, for 1 minute then remove from heat and add the salt, cayenne pepper, cheese and tomato ketchup.
4. Stir until the cheese has melted.
5. Serve as a dip for hot fried chipolata sausages and pineapple chunks.
2. Remove from the heat and gradually stir in the milk.
3. Bring to the boil and continue to cook, stirring, for 1 minute then remove from heat and add the salt, cayenne pepper, cheese and tomato ketchup.
4. Stir until the cheese has melted.
5. Serve as a dip for hot fried chipolata sausages and pineapple chunks.
serving amount
serves 8
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