Pork And Tomato Sausage Mini Puddings With Mustard And Thyme Crust

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Cook time: 1 hrs and 10 mins

Serves: 4

Cooking Skill: Cook Like A Pro

Ingredients

1x 450g pack pork and tomato sausages, meat removed from sausages
1 onion, peeled and chopped
2 flat mushrooms, sliced
150ml hot vegetable stock
Seasoning
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

Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

Shape the sausage meat into 4 balls. Place in cold frying pan, increase heat and allow to slowly seal and brown the balls.

Step 3

Add onion, mushrooms, stock, seasoning and purée, mix together. Allow the mixture to cool slightly.

Step 4

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.

Step 5

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.

Step 6

Serve the puddings with a large helping of seasonal vegetables.

Tips and Serving Suggestions

This recipe makes two 300ml (½pt) puds or one large.

Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

Shape the sausage meat into 4 balls. Place in cold frying pan, increase heat and allow to slowly seal and brown the balls.

Step 3

Add onion, mushrooms, stock, seasoning and purée, mix together. Allow the mixture to cool slightly.

Step 4

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.

Step 5

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.

Step 6

Serve the puddings with a large helping of seasonal vegetables.

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Pork and Tomato Sausage Mini Puddings with Mustard and Thyme Crust

Pork and tomato sausage mini puddings served in a small white ramekin with tea towel.

Ingredients

  • 1x 450g pack pork and tomato sausages, meat removed from sausages
  • 1 onion, peeled and chopped
  • 2 flat mushrooms, sliced
  • 150ml hot vegetable stock
  • Seasoning
  • 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

Tips and Serving Suggestions

This recipe makes two 300ml (½pt) puds or one large.













Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

Shape the sausage meat into 4 balls. Place in cold frying pan, increase heat and allow to slowly seal and brown the balls.

Step 3

Add onion, mushrooms, stock, seasoning and purée, mix together. Allow the mixture to cool slightly.

Step 4

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.

Step 5

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.

Step 6

Serve the puddings with a large helping of seasonal vegetables.

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