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A festive twist on the same-old, same-old sausage roll...
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Mini-Yorkshires with sausage & caramelised onion & Dijon Maple Dip '10/10! Really well done.' 'Gorgeous combo of textures and flavours.' Tasters |
It's not easy thinking up variations on Christmas favourites -- pleasing the family without going too far from the original is a must.
67goingon50's Mini-Sausage & Onion Yorkshires really fit the bill. The combination of crispy-soft Yorkshires stuffed with sausage slices on caramelised onion and mustard-maple-syrup sauce was a real winner. It's a gorgeous amalgam of textures and flavours that really suits the festive season.
Vegetarian sausages* were used for the photo for health reasons. Regular sausages will be absolutely fine but choose high-meat choices like wild boar or chicken with apricot*. The recipe for mini-Yorkshires makes more than you need so there would be no problem in serving both types at the same table.
67 chose small Yorkshire puddings because they were part of a mixed platter. But large Yorkshires could be plated up singly with a bit of greenery for a sit-down first course.
67 made mini-Yorkshires from scratch - it's cheaper. The batter keeps in the fridge a few days and can make an appearance at the Breakfast table later, stuffed with with jam or baked beans. Use your own Yorkshire recipe or buy ready-made.
This is mainly an assembly job. There are a few steps involved but they're easy. All can be made in advance.
75gm/2.6oz flour (1cup +2 tbsp)
87gm/3oz almond or dairy milk
12.5gm water, not milk
1/4 tsp salt
- Preheat oven to 180c/350F
- If using meat sausages, pierce with a fork and drop into boiling water, turning off heat, for 10 mins to release fat
- Arrange on a rack in the baking tray; bake 15-20 mins or until cooked through
- Cool, slice in thin rounds, cover & refrigerate till needed.
- Carmelised Onions: Set a thick-bottomed small-med frying pan over medium-high heat; add oil & butter - it should coat the bottom; if not add a little more. Peel onions, halve, slice thinly (or use a Mandolin). Spread over base of pan; cook, stirring occasionally 10 mins; reduce heat to med or med-low; salt lightly Continue cooking for 30 mins, stirring frequently to prevent burning. Onions should soften and become translucent - if not soft enough, cook a further 10-15 mins. Sprinkle over a bit of sugar - less than 1/4 tsp - or balsamic vinegar. Stir. Take off heat. Cool; store in air tight container up to 3 days.
- Mini-Yorkshires: Beat all ingredients together. Store in a an air-tight container up to 3 days. When needed, preheat oven to 230c/215c-fan/450f. (Adjust accordingly if oven tends to overheat). Clean and wipe dry a 12cup muffin pan. Add just enough oil to coat the bottom of cups; place pan in centre of oven 10 mins. Place pan on heatproof surface; place 1.5 tablespoons only batter in each cup. Bake 10 mins or until puffed and golden. Cool. Continue until batter is used up.
- Place a generous layer of onion in the base of the Yorkshire pudding, drizzle over Dijon-Maple dip; cover with a few slices of sausages; garnish with a few strands of onion .
- Kids/Easy fodmap friendly Option: forget the onions; chop the sausages in chunks almost too big for the Yorkshire; tone down the Dijon-Maple Dip with more maple syrup OR replace with sauce of choice -- tomato sauce??
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