Preheat the grill and the oven to 200C/400F/Gas 6. 1 Grill the sausages on a rack and cook for a few minutes on each side until lightly browned. Leave until cool enough to handle and halve lengthways. 2 Heat the oil in a frying pan. Add the onions and cook for five minutes until softened but not brown. Remove from the heat and fold in the sage, sausages and mustard until well combined. 3 Put the milk and butter in a large pan and bring to the boil, stirring until the butter has melted. Tip in all the flour, take off the heat and beat vigorously until smooth and forming a ball - do not over-beat. Season and leave to cool for 1-2 minutes. 4 Mix 2 tbsp warm water into the mixture and beat in the egg yolks, one at a time, until smooth and shiny after each addition. 5 Place the egg whites in a bowl and beat until stiff but not dry. Fold a third into the batter to loosen. Carefully fold in the remaining egg whites until just combined. 5 Pour a third of the batter into a well buttered 23-25cm/9-10" souffle dish. Arrange the sausage mixture on top. 6 Carefully pour the remaining batter on top and smooth over with a palette knife. Bake near the top of the oven for about 40 minutes or until well risen and golden brown. Serve at once with the beans, if liked. Recipe by: Food & Drink
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|Serving Size: 1 Serving (452g)|
|Recipe Makes: 4|
|Calories from Fat: 598 (66%)|
|Amt Per Serving||% DV|
|Total Fat 66.5g||89 %|
|Saturated Fat 24.5g||122 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 8g|
|Cholesterol 1166.9mg||359 %|
|Sodium 1119mg||39 %|
|Potassium 719.3mg||19 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 23.5g|
|Protein 52.2g||75 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 911
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