These mini puds are a great option for a dinner party or family Sunday lunch. Serve with large helping of seasonal green vegetables, mashed carrot and parsnip.
Serves 4
Cooking Time 70 min
What You’ll Need:
- 450g (1lb) Pork and tomato sausages
- 1 Onion, chopped
- 2 Flat mushrooms, sliced
- 150ml (¼pt) Stock
- Seasoning
- 15ml (1tbsp) Tomato purée
For the suet:
- 300g (10oz) Self raising flour
- 150g (5oz) Suet
- 15ml (1tbsp) Fresh thyme, chopped
- 10ml (2tsp) English mustard
- Water to bind
What To Do:
- Preheat oven to Gas 4-5, 180°C, 350°F.
- Squeeze meat from sausage skins and roughly make each sausage into 4 balls. Place in cold pan, increase heat and allow to slowly seal and brown the balls.
- Add onion, mushrooms, stock, seasoning and purée, mix together. Allow mixture to cool slightly.
- Make Suet Pastry: Place flour into a bowl with suet. Add fresh thyme, mustard and seasoning. Add enough water to bind (approximately 180ml (6fl oz)). Roll pastry out on a floured surface to line 2 lightly greased pudding basins (300ml (½pt) or one large) leaving an ‘overhang’ of pastry.
- Spoon the meat mixture into the pudding(s) and ‘fold over’ suet lid and squash roughly together, cover with lightly greased foil. Cook in a preheated oven for 1 hour. Remove the foil carefully for the last 10 minutes to brown the pastry if it needs it.
Recipe from www.lovepork.co.uk.