Sausage toad in the hole with rosemary and onion gravy

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Sausage toad in the hole with rosemary and onion gravy

Serves:

Ingredients

Method

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ZALZETT BIL-KLIN U L-MUSTARDA U L-GRAVY TAL-BASAL AĦMAR

Ingredients

8 zalzettiet tal-majjal
8 biċċiet bacon taż-zaqq (streaky)
125g dqiq plain
2 bajdiet
ħwawar friski
mgħarfa mburġata klin imqatta’
2 mgħaref mustarda wholegrain
150ml ħalib
150ml ilma

Għall-gravy

basla ħamra, imqattgħa roti rqaq
kuċċarina żejt taż-żebbuġa
2 kuċċarini zokkor artab ismar
dada tal-istokk taċ-ċanga
300ml ilma kiesaħ
100ml nbid aħmar
mgħarfa Worcestershire sauce
ħwawar friski

Method

Neħħi l-ġilda minn mal-bacon. Imbagħad dawwar biċċa bacon man-nofs ta’ kull zalzetta. Saħħan taġen u ixwi z-zalzett fih. Poġġi z-zalzett f’dixx tal-forn, imbagħad lesti t-taħlita għal miegħu. Itfa’ d-dqiq u l-bajd fi skutella u ħawwar tajjeb bil-bżar u l-melħ. Żid il-klin u l-mustarda u ħawwad sew b’ħabbata tal-ikel. Itfa’ l-ħalib ftit ftit sakemm ikollok taħlita ratba. Itfa’ din it-taħlita fid-dixx maz-zalzett u sajjar fil-forn f’temperatura ta’ 220^oC għal 30 minuta sakemm tiħmar. Sakemm id-dixx ikun qed isir, lesti l-gravy tal-basal aħmar. Saħħan iż-żejt taż-żebbuġa f’taġen u itfa’ l-basal u z-zokkor ismar. Sajjar fuq nar bati għal 12-il minuta sakemm jikkaramellizza. Dewweb id-dada tal-istokk taċ-ċanga fil-misħun. Żid l-inbid aħmar u l-Worcestershire sauce u itfa’ dan il-likwidu fit-taġen, mal-basal. Ħawwar bil-bżar u l-melħ u ħawwad sew. Kompli sajjar il-gravy fuq nar baxx għal madwar 5 minuti. Ħawwad il-ħin kollu sakemm jagħqad. Servi z-zalzett bil-klin u l-mustarda malli toħorġu mill-forn u agħmel il-gravy tal-basal aħmar fil-ġenb.

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