INGREDIENTS
6 large or 12 smaller Continental sausages (± 500 g)
6 hotdog rolls
Paprika to garnish
Cheesy onion and mustard sauce:
50 g / 50 ml Clover Mooi River Butter
100 g / 250 ml coarsely chopped onion
5 ml chopped or crushed garlic (1 clove)
or
2 ml garlic and herb seasoning
70 g / 125 ml cake flour
10 ml mustard powder
500 ml Clover Fresh Full Cream or Low Fat Milk
5 ml sugar
5 ml white vinegar (balsamic or white wine)
50 g / 125 ml grated Clover Cheddar Cheese
1 ml salt
Freshly ground black pepper
5 ml prepared smooth or granular mustard to taste
Method
Place the sausages into a saucepan and cover with boiling water.
Heat to simmering and cook for 3 minutes only.
Drain the water and allow to cool.
Halve the bread rolls lengthwise and with the back of a spoon, press down into the bread rolls to make space for the sausages.
Place onto an oven pan and toast very lightly under the grill.
To make the sauce, sauté the onion and garlic or garlic and herb seasoning gently in butter for 5 minutes or until softened but not at all browned.
Add the flour, mustard powder and milk and bring to boil, beating with a whisk until the sauce becomes smooth and thickened.
Beat in the sugar, vinegar, cheese, salt, pepper and prepared mustard.
Spoon a little of the sauce into the hollows of the bread rolls.
If large sausages are used, halve them lengthwise (to make enough for 12 halved bread rolls) and place onto the sauce on the bread rolls.
Spoon the remaining sauce neatly over the sausages and sprinkle with paprika.
If not used within a short time, refrigerate until almost ready to serve.
Grill the rolls about 15 cm away from the element until the topping is bubbly.
Serve piping hot.
CLOVER INGREDIENTS USED IN THIS RECIPE