Leftovers with a bang-er: simple sausage soufflé
Gordy Attard of PimpThatFood.com shows us how to create a tasty and impressive meal with leftovers and store cupboard staples.
What you'll need:
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
- Preheat the oven to 180°C.
- Make a Bechamel sauce by heating milk together with the roughly chopped 1/2 onion and nutmeg. When thoroughly heated, discard the onions.
- In another small pot, melt 25g of butter and add slowly the 25g of flour while mixing with a wooden spoon or spatula.
- Mix for about 2 mins till you form a roux / thick paste.
- On a low heat, pour over the hot milk onto the roux mixture, whisking constantly to mix the two.
- 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.
- 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.
- Add the cumin to this, season and cook for a further 3 minutes, before adding the mixtures together.
- Now, separate the eggs and put the egg yolks in a small bowl and the egg-whites in a clean container. Using an electrical whisk or other electric equipment, beat the egg whites till stiff.
- Add the egg yolks to the sausage mixture and fold in with a spatula. Finally fold in the beaten egg whites to the sauce.
- Butter ramekins and add some flour or parmesan, to coat them, removing the excess.
- 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 and puffy.
- Serve immediately in the ramekins with fresh seasonal vegetables or a mixed salad.