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List of ingredients for Allergy free and gluten free sausage farinata with red onions and rosemary


* 100g of Chickpea flour
* 1⁄2 a teaspoon of Sea salt
* 260mls water
* 2 debbie&andrew’s Harrogate 97% Pork sausages with the meat removed and broken into chunks
* 1⁄2 Red onion thinly sliced
* 2 tablespoons of Olive oil
* 2 sprigs of fresh Rosemary (or the equivalent Dried)

===Method===
* Mix the Chickpea flour with the Salt and water. Whisk well to form a smooth Batter and leave at room temperature for 1-4 hours for the Chickpea to soak.
* 2 Preheat Oven to 200◦C (fan)
* 3 Close to the end of the soaking time, cook the sliced Onions and a teaspoon of
* Oil in a Frying pan on a moderate heat until softened (approx 12 mins). Remove the Onions from the pan and then Fry the Sausage meat until Browned all over - (approx 4 mins)
* 4 Take a deep sided Baking pan about 22cm x 22cm and pour in 2 tablespoons of Olive oil. Place in the Oven for 3 mins to prepare for cooking the Farinata. Carefully remove from the oven and pour the Batter into the hot pan, then evenly scatter over the Sausage meat, Onions and Rosemary. Return the tray back into the oven and cook for 15 minutes till Brown on top and firm to touch
* Remove from Oven, allow to cool then cut into slices and serve
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Allergy_free_and_gluten_free_sausage_farinata_with_red_onions_and_rosemary

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