These are from my ‘Food that Fools’ recipes, the idea is that they look like cupcakes, but they are actually sausage and mash in a cupcake cases. Serving them in brightly coloured foil cupcake cases helps, always use foil cases as the grease from the sausage meat will seep through paper cases. These are ‘Confused Food’ to fool your friends by looking like one thing but tasting like something else, you can decorate them with sprinkles to really fool them or make them in mini cupcake cases so they are one bite big.
Ingredients: for approx 10 cupcakes or 24 mini cupcakes
25g butter and little extra
splash of milk
2 onions, finely sliced
1 teaspoon sugar
450g pack sausagemeat or equivalent in sausages with skins removed
salt and pepper
You will need…… Large saucepan Colander Potato masher or ricer Weighing scales Chopping board Sharp knife Frying pan Piping bag
How to make sausage and mash cupcakes…..wash your hands
1. Peel, chop and cook the potatoes in boiling water for 20 minutes until tender. If you have an AGA bring the potatoes to the boil, pour off most of the water, leaving around 3 cm in the pan, cover with a lid and put on the oven floor of the simmering oven for 20-25 minutes until tender.
2. Drain, add 25g butter, a splash of milk, season with salt and pepper and mash, If you have a ricer use this to mash as you want the potatoes to be very smooth and creamy as you will be piping these onto the sausagemeat.
3. Fry the onions in the oil and a knob of butter over a very low heat for 5 minutes until they are starting to soften, add the sugar and stir in and cook for a further 5-10 minutes until they have caramelised. Use the simmering plate of the AGA and keep an eye on them in case it’s a little hot.
4. Shape the sausage meat into 10 round patties, around 3cm in diameter, if you want to make mini cupcakes then make them smaller, check them against the size of your cupcake cases but don’t put any raw meat in the cases. Fry or grill these until thoroughly cooked through. At this stage you can chill the patties, mash and onions until ready to use them.
5. To assemble the cakes reheat the mash, onions and patties then lay each pat tie into the bottom of a foil cupcake case, to with some caramelised onion, transfer the mashed potatoes to a piping bag and pipe the mash on top to resemble frosting.
Recipe provided by Beverley Glock, www.beverleyglock.com