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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