Simple sausage soufflé

Gordy Attard of PimpThatFood.com shows us how to create a tasty and impressive meal with leftovers and store-cupboard staples.

Ingredients

• 50g butter
• 50g Good Earth flour
• 300ml whole milk or skimmed milk
• 1/2 Maltese sausage / chorizo,  skinned and roughly chopped
• 1 small onion, chopped
• pinch of Good Earth cumin
• pinch of Good Earth nutmeg
• 3 eggs
• Seasoning

Method

1. Preheat the oven to 180°C.
2. Make a Bechamel sauce by heating milk together with the roughly chopped 1/2 onion & nutmeg. When thouroughly heated, discard the onions.
3. In another small pot melt 25g of butter and add slowly the 25g of flour while mixing with a wooden spoon or spatula.
4. Mix for about 2 mins till you form a roux / thick paste.
5. On a low heat, pour over the hot milk onto the roux mixture, whisking constantly to mix the two.
6. The mixture will start to thicken in about 5-8 minutes; add some salt and ground white pepper. Set aside and leave to cool slightly.
7. In a saute pan containing about 1tbsp butter, fry the diced chopped left over half of the onion and the sausage meat till golden brown.
8. Add the cumin to this, season and cook for a further 3 minutes, before adding the mixtures together.
9. Now, separate the eggs and put the egg yolks in a small bowl and the eggwhites in a clean container. Using an electrical whisk or other electric equipment, beat the egg whites till stiff.
10. Finally fold in the beaten egg whites to the sauce.
11. Butter ramekins and add some flour or parmesan, to coat them, removing the excess.
12. With a ladle, pour the mixture into the ramekins till 3/4 full. Put the ramekins on a flat tray & bake in the oven for 15-20 minutes till the souffle is nice, golden & puffy.
13. Serve immediately in the ramekins with fresh seasonal vegetables or a mixed salad.