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Ingredients
Serves 44 Porkinson Sausages For Gougère¾ pt milk
¼ lb unsalted butter
1 tsp salt
Pinch nutmeg
7oz flour
5 x eggs
1 ½oz gruyère
Pinch cayenne For kidney & bacon salpicon4oz lamb’s kidney
4 x slices smoked bacon
1 x large onion
2 tbsp olive oil
12oz tomato passata
1 tspn chopped thyme
4oz button mushrooms
1 tbsp dry sherry
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Method
For gougèreBring milk to boil, add butter, salt and nutmeg. Remove from heat, stir in flour, return to heat and beat well with wooden spoon until it leaves side of pan. Remove from heat, add eggs one at a time, beat well and add ½ gruyere and cayenne. Bake for 15/20 minutes at 400 degrees.
For kidney & bacon salpiconFinely chop onion and sweat in oil. Add diced bacon, cored kidneys and sherry on high heat to reduce liquid by half. Add button mushrooms, passatta, thyme, salt, pepper and cook for 1 minute.
To assembleCook Porkinson Sausages separately. Butter an 8” ovenproof dish. Pipe gougère mix around the edge of the dish. Place 4 Porkinson Sausages across the middle of the dish and spoon over the kidney and bacon mixture covering the Porkinson Sausages. Bake for 20 minutes at 400oF adding the remaining gruyère after 10 minutes.
To serveServe with vegetables for a hearty winter meal.
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