Introduction: Sausage and Mash Cupcakes
Ever wanted to eat cupcakes for dinner, but felt too grown up for that much sugar?
These sausage and mash cupcakes should solve the problem...
These sausage and mash cupcakes should solve the problem...
Step 1: Prepare Your Cakes
You could just buy sausagemeat from the supermarket, but I didn't have any in, so I destroyed some sausages I had in the fridge.
Take a sharp knife, and slice the skin up the side of each sausage. Then you can peel them open and get the sweet sweet meat out of the insides.
As a bonus, you get a pile of skins which you can use to totally gross out your housemates.
Press the meat into silicone cupcake cases (roughly one sausage worth per case), and use your thumb to push a hole in the top of each one.
Bake at 180C/350F for 15 minutes or until cooked through. Food hygiene FTW!
They'll shrink a bit, but don't worry. And you'll need to turn each one upside down over the sink for a minute to pour out the gross sausage oil. Sorry.
Take a sharp knife, and slice the skin up the side of each sausage. Then you can peel them open and get the sweet sweet meat out of the insides.
As a bonus, you get a pile of skins which you can use to totally gross out your housemates.
Press the meat into silicone cupcake cases (roughly one sausage worth per case), and use your thumb to push a hole in the top of each one.
Bake at 180C/350F for 15 minutes or until cooked through. Food hygiene FTW!
They'll shrink a bit, but don't worry. And you'll need to turn each one upside down over the sink for a minute to pour out the gross sausage oil. Sorry.
Step 2: Filling
Cupcakes are NOTHING without an exciting filling. NOTHING.
To create this, fry up some chopped red onions in a little oil for a few minutes on a low-medium heat. When they are soft, splash in a third of a cup of red wine (if you like, you can leave it out) and turn the heat up to boil off the alcohol. Then add a half cup of water and enough gravy powder (I used Bisto granules) to thicken it up.
Spoon into the holes in the top of your sausagecakes.
To create this, fry up some chopped red onions in a little oil for a few minutes on a low-medium heat. When they are soft, splash in a third of a cup of red wine (if you like, you can leave it out) and turn the heat up to boil off the alcohol. Then add a half cup of water and enough gravy powder (I used Bisto granules) to thicken it up.
Spoon into the holes in the top of your sausagecakes.
Step 3: Frosting
The cakes will need frosting. Peel, chop and boil up some potatoes, and when they are cooked, drain and mash them. Add butter and dash of milk or cream to make them really super delicious, and I usually put in some salt and a little black pepper too.
Make sure your mash is really smooth and lump-free, and spoon into a piping bag with a large round tip on it. Pipe onto the top of the sausagecakes to make them look like cupcakes.
Finish off by adding some cooked green peas as sprinkles and serve!
Three of these is a good serving size; if you have some leftover peas put them on the plate so you get some fibre :)
Hope you enjoy your delicious dinnertime treat ^_^
Make sure your mash is really smooth and lump-free, and spoon into a piping bag with a large round tip on it. Pipe onto the top of the sausagecakes to make them look like cupcakes.
Finish off by adding some cooked green peas as sprinkles and serve!
Three of these is a good serving size; if you have some leftover peas put them on the plate so you get some fibre :)
Hope you enjoy your delicious dinnertime treat ^_^