I had a merry-licious Christmas Eve. I made Hot Italian Sausage with thyme and mustard mix.
I decided that I will stay home for Christmas Eve, have my own best meal, tuck into a warm Christmas-feel movie on Hallmark for a wonderful year end slumber. So, in the morning, I checked out some recipes and saw this browning dish that feels so warm and comfy on the page of a cookbook. Yes, this is what I will make instead of turkey and mince pies.
I tried out this recipe for the first time. So easy to make and taste fantastically delectable. I bought Hot Italian Sausages and fresh thyme. I already had milk, olive oil, egg and flour at home to make the batter. The recipe asked for mustard seed. I thought I will be creative and used a pack of mix fenugreak, mustard, fennel seeds to add that funkiness to the taste. It turned out superbly delicious! The Italian Sausages were hot, the batter was spiced up with fresh thyme with the seeds, it was like eating sausages with salted fluffed oven-baked crunchy pancake.
I changed the recipe a little because I like some stuff so I added more instead :
Hot Italian Sausages with Fresh Thyme and Mustard Mix
Makes for 4 persons if you have appetizers and desserts, if not, 2 is hefty but it is alright ......
Preparation 30 minutes.
Cooking Time : 40 minutes
2 big onions, cut into wedges
5 huge Hot Italian Sausages (I like it hot, it adds a tinge of taste! You can choose any sausage.)
(or 8 small sausages)
Olive oil - enough to drizzle over the onion and sausage
for the batter
100g plain flour
300ml milk (sometimes 250ml is enough, try it to see if batter is smooth but not thick)
2 tsp or more of mix mustard seeds (preferably with fenugreak, usually packed for making dhall curry)
1 tsp of fresh thyme leave (I think I put in more than this because it smells so good)
salt and pepper to taste
- Preheat the oven to 200c
- just arrange the wedges onion into a non-stick baking dish (9 x 12 inches or any size that can fit in all the sausages you bought with space in between after you have arranged them)
- arrange the sausages on top of the onion, then trickle over the oil and roast for 20 minutes
- while the sausages are roasting, make the batter. Sift in the flour into a bowl. drop the egg into the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.
- Pour the batter into the sausages and return to the oven for 40 minutes until the batter fluffs, looks golden and baked.