Tuesday 17 November 2020

MINI SAUSAGE & ONION YORKSHIRES: vegetarian with carnivore & kids' options, lower-fat

Check out Welcome to the Blog on the Nav Bar (above) for Christmas recipes from 2015 to 2019

A festive twist on the same-old, same-old sausage roll... 

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.  

Cost: £2'ish
Makes: a dozen mini sausage Yorkshires (recipe multiplies easily)

Ingreds:
    3 sausages, vegetarian or meat

    2 medium purple or yellow onions
    1 generous tsp olive oil
    1 generous tsp butter
    bit of sugar
    bit of balsamic vinegar (opt)
 
 Yorkshire Batter
    2 large egg (50g/1.5oz) 
    75gm/2.6oz flour (1cup +2 tbsp) 
    87gm/3oz milk 
    12.5gm water, not milk  
    1/4 tsp salt


Maple-Dijon Sauce
    60% Dijon mustard
    40% Maple Syrup (or honey)
(Children will probably be happier with a 50-50 mix)   

Method:
  1. Preheat oven to 180c/350F
  2. If using meat sausages, pierce with a fork and drop into boiling water, turning off heat, for 10 mins to release fat
  3. Arrange on a rack in the baking tray; bake 15-20 mins or until cooked through
  4. Cool, slice in thin rounds, cover & refrigerate till needed.
  5. 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.
  6. 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
  7. 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 .
Comments:
'Very well done.  Very tasty and soft and easy to eat.' 67's handyman

Tip:
  • Kids 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??

*Linda MacCartney's Rosemary Sausages
**high meat sausages: Barrets Englands Lane

Please leave a Comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

No comments:

Post a Comment