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 Lemon and Thyme Sausage Kebabs, Mexican Sausage Tortillas, Beef Sausage Hot Dogs With Basil & Lemon Mayonnaise and Budget-Savvy Sang Choy Bow. 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
SERVES:
6
YIELD:
6 Sausage Puffs with Onion Gravy
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Cook the sausages in a heated, oiled pan, until browned and cooked.
  3. Preheat the oven to 240°C/475°F/9 gas mark.
  4. Whisk the eggs, milk and flour in a large bowl to a smooth batter; season with salt and pepper, to taste.
  5. 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.
  6. 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.
  7. 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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