Sausage and Cauliflower Pudding Cooking Recipes

Ingredients :

Pudding

1 lb herby sausages

1 onion, chopped

4 oz mushrooms, chopped

2 tbsp chopped fresh chives

1 large egg, beaten

2 oz breadcrumbs

salt and pepper

1 small cauliflower, broken into florets

Sauce

1 oz butter

1 oz plain flour

10 fl oz beef stock

1. Grease a 2 pint pudding basin.
2. Skin the sausages, then mix the sausage meat with the onion, mushrooms and chives.
3. Add the beaten egg and breadcrumbs, and season with salt and pepper, mix together thoroughly.
4. Place some of the sausage mixture in the bottom of the greased pudding basin, then arrange a layer of cauliflower on top.
5. Continue alternating layers of sausage mixture and cauliflower, finishing with a layer of sausage mixture.
6. Cover the pudding basin with greased greaseproof paper with a pleat down the centre to allow for expansion and a pudding cloth or foil.
7. Boil or steam for 90-120 minutes.
8. Just before the pudding is ready, make the brown sauce.
9. Melt the butter in a pan and add the flour.
10. Cook for 1 minute or until the butter and flour mixture is slightly brown, stirring constantly.
11. Add the stock and bring to the boil, then reduce the heat and cook, stirring, until the sauce thickens.
12. Turn out the pudding on to a warmed serving dish and serve with the brown sauce and a selection of baby vegetables.

Serves 4-6

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