SAUSAGE POPOVERS WITH RED ONION GRAVY

 

SAUSAGE POPOVERS WITH RED ONION GRAVY

 

Serves 4

Points per serving 6½

 

1 tbsp Bovril or 1 beef stock cube

2tsp marg

1 red onion, finely chopped

½ tsp dried sage

4 level tsp cornflour

salt & pepper

120g plain flour

½tsp salt

1 medium egg

300ml (½pt) skimmed milk

240g reduced fat thin pork sausages

4 tsp oil

sage or parsley sprigs to garnish

 

To make the gravy, disollve the stock cube or Bovril in 300ml (½pt) boiling water.  Melt the marg and cook the onion until well browned.  Add the stock and dried sage.  Blend the cornflour with a little cold water, add to the mixture and heat, stirring until thickened.  Season and set aside.

 

In a large bowl, beat together the flour, salt, egg and milk using a wire whisk or hand held electric beater.

 

Pre-heat the oven to 210ºC/425ºF/Gas 7.  Place ½ tsp oil in each of 8 Yorkshire pudding tins and place in the oven for a few minutes until hot.

 

Twist each sausage into 2 and snip in half.  Divide between the Yorkshire pudding tins and pour in the batter.  Return to the oven as quickly as possible and cook for 25-30 mins or until the batter is risen and golden brown.  Reheat the gravy and serve with the popovers, garnished with sage or parsley sprigs.