Sausage Puffs With Onion Gravy
"One of several budget-savvy "sizzling sausages" recipes which appeared in this week's 'New Idea'. I have also posted Recipe #352629, Recipe #352627, Recipe #352626 and Recipe #352632. this recipe, food editor Barbara Nortwood has costed at $A1.25 per serve. Chipolatas are small pork sausages that are Italian in origin. They are enjoyed throughout Europe with special popularity in the UK as a breakfast sausage. Most US residents know chipolatas as Italian sausages."
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
6 Sausage Puffs with Onion Gravy
- Serves:
- 6
ingredients
- 12 chipolata sausages
- 3 eggs
- 1 cup milk (low fat is fine)
- 1 1⁄4 cups plain flour
- sea salt, to taste
- fresh ground black pepper, to taste
- 1⁄4 cup vegetable oil
- 1 tablespoon fresh rosemary, chopped
- extra fresh rosemary, to garnish
-
Onion gravy
- 1 tablespoon olive oil
- 1 onion, finely sliced
- 1 tablespoon brown sugar
- 1⁄4 cup instant gravy mix
- 1 1⁄4 cups boiling water
directions
- To make the onion gravy, heat the oil in a medium saucepan; add the onion; cook, stirring occasionally, until soft; add the sugar; cook, stirring for 2 minutes; add blended gravy powder and water; cook, stirring, until the gravy boils and thickens; simmer for 2 minutes; remove from the heat; cover to keep warm.
- Cook the sausages in a heated, oiled pan, until browned and cooked.
- Preheat the oven to 240°C/475°F/9 gas mark.
- Whisk the eggs, milk and flour in a large bowl to a smooth batter; season with salt and pepper, to taste.
- Place 2 teaspoons of oil in each hole of a 6-hole Texas muffin pan (3/4 cup capacity); place in a very hot oven (240°C/475°F/9 gas mark) for 5 minutes, or until the oil is very hot; remove the pan from the oven; divide the batter evenly among the pan holes; place 2 sausages in each hole; sprinkle with chopped rosemary.
- Cook in a very hot oven (240°C/475°F/9 gas mark) for 25 minutes, or until the puffs have risen and browned. Don't open the oven door while the puffs are cooking or they will deflate.
- Remove the sausage puffs from the oven; allow them to sit for 5 minutes in the pan, then serve them garnished with the extra rosemary and the onion gravy - and your choice of steamed vegetables.
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Reviews
-
The title of this recipe threw me off a little,as in my part of the world it's known as Toad in the Hole,and is a classic in many households.My clan in particular are extraordinarily fond of this dish,and I could see the trepidation in my DH's face when he saw what I was up to. I made the batter ahead of time,as I like to let it rest in the fridge for as long as possible before using,as I find it produces much better results (up to 24 hours ahead if poss!).I used my usual 4 hole yorkshire pudding tray,and after heating the tray and oil in the oven I placed it over a high gas flame to get it to smoke a little,before tossing the chipolatas into their holes and turning them to quickly brown the outsides,then adding the chilled batter mixture,and putting into the oven. They rose beautifully (much to DH's relief!),and the children thought it was fun to have their own individual Toads in their Holes.The gravy was the real star of the show though.The sugar makes all the difference,and it was totally delicious.. The entire meal was thoroughly enjoyed by everybody. Thanks BlueMoon,another winner from you! Made for 1-2-3 Hit Wonders. -
My DH and I disagreed over 4 1/2 stars or 5 for this recipe, since I do the typing, I'm giving it 5. I followed the directions, although I used only 2/3 of the recipe (since there are only two of us, and it's hard to halve three eggs), and it was great. I've never had anything like it before, and will be experimenting with other things. I like the mild italian sausages and will try it with them, as oppsed to the breakfast sausages. There are all kinds of possibilities here. Thanks, Bluemoon, it was great. Prepared for Newest Zaar Tag game.
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
