Servings: 4
Preparation: 25 minutes
Cooking: 60 minutes
Ingredients
The sausage
1 Lyon sausage
1 onion, chopped
30 ml (2 tbsp) canola oil
60 ml (4 tbsp) maple syrup
1 clove garlic, chopped
3 eggs
90 ml (6 tbsp) melted butter
90 ml (6 tbsp) milk
90 ml (6 tbsp) white wine
125 ml (1/2 cup) flour
30 ml (2 tbsp) baking powder
125 ml (1/2 cup) grated cheddar
Salt and pepper to taste
The homemade mustard
125 ml (1/2 cup) hot mustard
125 ml (1/2 cup) yellow mustard
15 to 30 ml (1 to 2 tbsp) Steak spice mix MTL
45 ml (3 tbsp) maple syrup
1 green salad
Preparation
Preheat the oven, rack in the center to 190 °C (375 °F).
Using the tip of a knife, prick the sausage in several places.
In a saucepan of simmering water, cook the sausage for 15 minutes.
Remove the skin from the sausage.
In the meantime, in a hot pan, with a little oil, brown the onion in the oil, maple syrup and garlic for 2 minutes.
Add salt and pepper and set aside.
In a bowl, using a whisk, mix the eggs, butter, milk and white wine.
Add the flour, baking powder and whisk until smooth.
Add the prepared onions, cheddar, salt and pepper and mix.
In a buttered cake tin, pour half of the resulting dough then place the sausage on top (You can stick 4 toothpicks in the sausage to make feet and prevent it from falling to the bottom of the tin.
Cover with the rest of the dough and bake for 30 to 45 minutes.
In a bowl, mix the two mustards, the steak spice mix and the maple syrup.
Cut slices of the crusted sausage and serve, accompanied by the homemade mustard and a green salad.
