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Toad in the sky |
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Ingredients:
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| 1. Preheat the oven to 200C/400F/Gas 6. 2. Grill the sausages for one minute on each side, until lightly browned. Cut them in half lengthways. 3. Heat the milk in a non-stick saucepan with the butter, until it has reached boiling point and the butter has melted. 4. Tip the flour into the milk in one go, remove from the heat and beat vigorously until smooth and thick. 5. Season with salt and pepper. 6. Meanwhile cook the onion in the oil over a medium heat in a separate pan, until softened but not brown. 7. Stir in the sage and mustard, and add to the milk-flour mixture. 8. Beat the egg yolks, one by one, into the milk-flour mixture. 9. In a clean bowl beat the egg whites into soft peaks. 10. Fold the egg whites into the batter. 11. Butter a 23cm (9 in) soufflé dish. 12. Cover the base with 1cm (½ in) of batter. 13. Arrange the sausage halves on top, then cover with the remaining batter, and smooth over with a knife or palette knife. 14. Bake near the top of the oven for about 40 minutes, until golden, crisp and well risen. 15. Serve with winter vegetable colcannon and onion gravy. |
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