Pork And Tomato Sausage Mini Puddings With Mustard And Thyme Crust
60 minutes 10 minutes
Cook like a pro
- 450g (1lb) Pork and tomato sausages
- 1 Onion, chopped
- 2 Flat mushrooms, sliced
- 150ml (¼pt) Stock
- 15ml (1 tbsp) Tomato purée
- 300g (10oz) Self raising flour
- 150g (5oz) Suet
- 15ml (1tbsp) Fresh thyme, chopped
- 10ml (2tsp) English mustard
- Water to bind
Preheat oven to Gas 180°C/Gas Mark 4-5.
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.
Serve with large helping of seasonal green vegetables, mashed carrot and parsnip.
Makes two 300ml (1/2pt) puds or one large