Bangers & Onion Puffs – Callie Maritz & Mari-Louis Guy

Callie Maritz & Mari-Loius Guy's Bangers & Onion Puffs

Callie Maritz & Mari-Loius Guy’s
Bangers & Onion Puffs

Back again to Cool Britannia, where they understand pork sausages better than most, then across the pond to the USA for the puff part. It will look like rather a big meal, but the puff part is so light that once you tuck in you’ll soon be scraping the bottom for more!

1 Tbsp (15 ml) honey
2 tsp (10 ml) wholegrain mustard
6–8 pork sausages
2 onions, sliced
4 spring onions, sliced
2 Tbsp (30 ml) vegetable oil
21⁄2 cups (625 ml) milk
1 cup (200 g) maize (mealie) meal
salt and pepper to taste
1 cup (120 g) grated mature Cheddar cheese
1⁄2 cup (125 ml) sour cream
4 egg yolks, lightly beaten
6 egg whites

Preheat the oven to 180 °C.

Mix the honey and mustard together. Brush the sausages with this and bake for 15 minutes or until cooked. Set aside.

In a saucepan, fry the onions and the spring onions in the oil until they are soft and translucent. Set aside.

In a separate saucepan, set over medium heat, bring the milk to a simmer. Add the maize meal, salt and pepper and stir continuously until thickened. Add the cheese, sour cream and egg yolks. Remove from the heat and set aside.

In the bowl of an electric mixer, using the whisk attachment, whisk the egg whites until stiff peaks form. Fold the egg whites into the maize meal mixture. Pour the mixture into a large baking pan or 2 buttered pans with heatproof handles, top with the fried onions and insert the cooked sausages into the mixture.

Increase the oven temperature to 220 °C and bake for 10 minutes, then reduce the heat to 190 °C and bake another 30 minutes or so until golden and the puff has doubled in size. This could also easily be served as a light lunch with a crisp green salad.

Serves 4–6

Michael’s wine recommendation – CLICK HERE

Peter Falke Sauvignon Blanc 2014

Peter Falke Sauvignon Blanc 2014

Callie Maritz & Mari-Louis Guy

Callie Maritz & Mari-Louis Guy

Sister and brother team Mari-Louis Guy and Callie Maritz are freelance food-stylists and the authors of 5 cookbooks.  Cakes to Celebrate Love and Life published in 2009 by Struik Lifestyle is currently in 5th print.  It won a World Gourmand Cook Book Award for the Best Dessert Book South Africa.  Struik Lifestyle also published Cakebread Pudding & Pie in 2011.  This successful book was repackaged for the Australasian market as Sugar& Spice. Love & Food, published in 2010 was written and styled on commission for Food Lover`s Market.  Make Give Sell was published in 2012 by Human&Rousseau and this was followed in 2013 by Cooking for Crowds which also won a World Gourmand Cook Book Award for the Best Entertainment Book South Africa.  After long stints in yachting and the hospitality industry worldwide, both siblings returned to South Africa in 2007 to join forces, both in food-styling and in baking for large events and weddings.  Their work spans magazines, advertising, lots and lots of retail work, in-store billboards and videos, web videos and television commercials. To date they have completed work on more than 200 TV commercials for local and foreign clients. They develop recipes across the spectrum, write food and beer articles and do restaurant reviews for fun. Mari-Louis is a judge and presenter on the exciting new baking program Koekedoor developed by Homebrew Films for Kyknet.  CLICK HERE for more information.