Ingredients
- 2 free-range eggs
- 125g plain flour
- 150ml milk mixed with 150ml cold water
- 1 level tbsp grain mustard
- 6 fat, herby pork sausages
- 100g thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon
- 3 tbsp dripping or lard
- salt and freshly ground black pepper
Less than 30 mins preparation time 10 to 30 mins cooking time Serves 4
Preparation method
1. Whisk together
2 eggs,
150g plain flour,
150 ml milk with 150ml water,
1 tbsp mustard and seasoning,
beating out any little lumps of flour. The consistency
should be about that of ordinary double cream, but no thinner.
2. Rest for 15
minutes.
Preheat the oven to 220C/425F/Gas 7.
3. Carefully remove the skin from 6 sausages.
4. Wrap each piece of skinned sausage meat in a piece of cured ham.
5. Put the 3 tbsp dripping or lard in a roasting tin
and leave it in the oven until it is smoking.
6. Pour in the batter - it will sizzle softly
in the hot fat - then arrange the sausages in the batter.
7. Transfer the tin back into the oven and bake
for 25-30 minutes until puffed and golden.
From Nigel Slater : A Taste of My Life & Real Food p114
To serve
Browned Onion and Madeira Gravy
- a very thick slice of butter
- 2 large onions, peeled and thinly sliced
- flour, no more than a level tablespoon
- 1/3 cup Madeira, Marsala or red wine
- 1¼ cups stock
- Worcestershire sauce
1. Melt the very thick slice of butter in a heavy based pan,
+ add 2 sliced onions
and cook over a low heat till golden and soft.
2. Now continue cooking,
covered with a lid, until the onions are truly brown and soft enough to crush
between your fingers.
4. then pour in the
liquids- 1/3 cup Madeira, Marsala or red wine & 1¼ cups stock
5. Season with salt and pepper and Worcestershire sauce and bring to a
boil. 6. Turn down the heat so that the gravy bubbles gently and leave for about 15 minutes, stirring from time to time
I first intended this gravy to be poured over my toad in the hole but now make it for mashed potatoes, potato cakes, liver and braised vegetables (it is sensational with celery that has been braised in vegetable stock). It keeps for a couple of days in the fridge and is glorious poured over steaming hot, over bubble and squeak.
