Pork and apple balls in leek and cider toadie

Method

1. Set the oven to 210C/gas 7. Sieve the flour into a bowl. Add the salt.

2. Make a well in the centre and add the eggs and half the milk. Beat until smooth.

3. Stir in the remaining milk, the cider and the cream.

4. Heat the butter in a frying pan and fry the leeks. Cool and add to the batter. Leave to rest for 15 minutes.

5. Meanwhile, combine all the ingredients for the sausages together in a bowl and season well. Roll into balls about the size of a golf ball.

6. Heat half of the dripping (or olive oil) in a roasting tin and cook the sausage balls for 4-5 minutes, until browned. Remove from the tin and keep warm.

7. Add the remaining fat to the tin and heat until smoking. Pour in the batter.

8. Arrange the sausage balls over the top and cook for about 30-40 minutes, until the batter is well-risen and golden brown. Serve in big chunky slices with thick onion gravy.

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Ingredients

For the batter

150g plain flour
1/2 tsp Salt
2 Eggs, beaten
150ml Milk
150ml cider
2 tbsp double cream
25g Butter
1 large leek, sliced
freshly ground black pepper

For the sausages

450g minced pork
1 small dessert apple, peeled and grated
4 sage leaves, chopped
1 shallot, finely chopped
1 small egg, beaten
50g olive oil or dripping
sea-salt and freshly ground black pepper

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