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.
