Breville Anthony Worall Thompson VBL030, Руководство пользователя

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18
00g (18oz) pork sausages
0ml (fl oz) milk
g (oz) unsalted butter
7g (oz) plain flour
salt and ground black pepper
1 onion, roughly chopped
1 tbsp good quality olive oil
1 tsp finely chopped fresh sage
1 tbsp grain mustard
eggs, separated
serves
1. Preheat the oven to 0°C/00°F/gas
mark 6. Grill the sausages for 1 minute
on each side until lightly browned. Cut
them in half lengthways.
. Butter a cm (”) souffle dish.
. In a saucepan, heat the olive oil, garlic
and onion. Cook on a medium heat
until the onion is brown. Stir in the sage
and mustard.
. Heat the milk in a non-stick saucepan
with the butter until it has reached
boiling point and the butter has melted.
Remove from the heat and allow to
cool for minutes.
. Put the warm milk into your blender
add the egg yolks and press the Pulse
button for a few seconds to combine.
Add the flour and press the Pulse
button for a few seconds to combine.
The mixture should be smooth and
thick. Season with salt and pepper.
6. Using a whisk, beat the egg whites to
soft peaks. Empty the batter from your
blender into a bowl. Use a plastic or
rubber spatula if necessary to get all of
the batter from the blender jug. Stir the
onion mixture into the batter. Carefully
fold the beaten egg whites into the
batter with a wooden spoon.
ingredients method
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