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Sausage Yorkshires with Onion Sauce




Source of Recipe


the web


List of Ingredients




350 g (12 oz) pork sausagemeat
175 g (6 oz) cooking apple, peeled and cored
5 ml (1 tsp) chopped fresh parsley
salt and freshly ground pepper
125 g (4 oz) flour, plus 15 ml (1 level tbsp)
2 eggs
568 ml (1 pint) milk
lard
175 g (6 oz) onion, skinned and sliced
15 g (1/2 oz) butter

Recipe



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.

serving amount

serves 4