INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.  Recipe by: Food & Drink  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1432
Calories From Fat: 965
Total Fat: 108.7g
Cholesterol: 593.7mg
Sodium: 4016.5mg
Potassium: 152.8mg
Carbohydrates: 32.2g
Fiber: 1.3g
Sugar: 1.5g
Protein: 85.9g