Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Pork And Tomato Sausage Mini Puddings With Mustard And Thyme Crust
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A hearty and delicious sausage dish for the weekend, perfect as a winter warmer as the cold weather draws in.
Prep time: 10 mins
Cook time: 1 hrs and 10 mins
Serves: 4
Cooking Skill: Cook Like A Pro
Ingredients
1 x 450g pack
fresh 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 puddings or one large one.
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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