Pork And Tomato Sausage Mini Puddings With Mustard And Thyme Crust
1 hour 10 minutes
Cook like a pro
- 1x 450g pack pork and tomato sausages, meat removed from sausages
- 1 onion, peeled and chopped
- 2 flat mushrooms, sliced
- 150ml hot vegetable stock
- 1 tablespoon tomato purée
For the Suet
- 300g self-raising flour
- 150g suet
- 1 tablespoon freshly chopped thyme leaves
- 2 teaspoons English mustard
- Water, to bind
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Shape the sausage meat into 4 balls. Place in cold frying pan, increase heat and allow to slowly seal and brown the balls.
Add onion, mushrooms, stock, seasoning and purée, mix together. Allow the mixture to cool slightly.
To make the suet pastry: Place flour into a bowl with suet. Add fresh thyme, mustard and seasoning. Add enough water to bind (approximately 180ml). Roll the pastry out on a lightly floured surface to line 2 lightly greased pudding basins (300ml or one large one) leaving an ‘overhang’ of pastry.
Spoon the meat mixture into the pudding basin(s) and ‘fold over’ the suet lid and squash roughly together then cover with lightly greased foil. Cook in a the oven for 1 hour. During the last 10 minutes carefully remove the foil and cook for 10 minutes until brown.
Serve the puddings with a large helping of seasonal vegetables.
Makes two 300ml (½pt) puds or one large.