Sausage Bread & Butter
This great old fashioned dish is very affordable, great fun to cook and awesome to eat!
190grm white bread
1 whole egg
2 egg yolks
170ml double cream
2 pork sausages
5 button shallots or half a white onion
Tbsp. of balsamic vinegar
Sprigs of fresh parsley
Butter of vegetable oil spray to grease pudding moulds
Before You Start
Grease four individual moulds for puddings to bake (medium ramekins may be used)
Cut the sausages into four length ways and dice into small cubes
Finely slice onions/shallots
Remove the bread crusts and dice the loaf into small cubes (1cm sq’d)
Whisk the egg yolks and cream to make a savoury custard and season
Fry the sausages and colour, adding the onions half way through cooking.
Caramelise and add balsamic to provide an extra sticky sweetness
Layer the pudding moulds with the bread, sausage and herb, leaving an even bread layer on the top.
Pour the custard into the moulds and leave to soak into the bread, top up as required.
Place the puddings into a shallow water bath and bake in a pre-heated oven for 25minutes at 170 degrees.
Leave to rest for five minutes before turning out.
Served with simple salad, pickled onions, sweet chutney or grain mustard
Perfect for a late morning brunch
You may need a small pallet knife to help release the puddings from the mould
You may make the pudding in advance and simply reheat in a moderate oven for 10 minutes