Bacon With Sage And Onion Sauce Recipe
Ingredients
| Metric | ||
| 2 bacon knuckles | ||
| 2 x 5 ml spoons sugar | ||
| Bay Leaf | 1 | |
| Butter | 50 Gram | |
| 2 onions, peeled and thinly sliced | ||
| Flour | 50 Gram | |
| Milk | 450 Milliliter | |
| 150 ml cooking liquor | ||
| Ground black pepper | 1 To taste | |
| 2-3 x 5 ml spoons dried sage | ||
| Imperial | ||
| Sugar | 2 Teaspoon | |
| Butter | 2 Ounce | |
| Flour | 2 Ounce | |
| Milk | 3/4 Pint | |
| 1/4 pint cooking liquor | ||
| Dried sage | 2 3 Teaspoon | |
| Salt | To Taste | |
Directions
Put the bacon knuckles into a saucepan and just cover with water.
Add the sugar and bay leaf and bring to the boil.
Remove the scum, cover and simmer for hours or until the bacon is tender.
To make the sauce, melt the butter in a pan and fry the onions very gently until soft but not coloured, stir in the flour and cook for 1 minute then gradually add the milk and bring to the boil.
Add sufficient cooking liquor to give the required consistency.
Season to taste, add the sage and simmer for 3 to 4 minutes.
Remove the skin from the knuckles, strip the meat off the bone and arrange on a hot serving dish.
Either pour the sauce over the bacon or serve separately in a sauce boat.
Add the sugar and bay leaf and bring to the boil.
Remove the scum, cover and simmer for hours or until the bacon is tender.
To make the sauce, melt the butter in a pan and fry the onions very gently until soft but not coloured, stir in the flour and cook for 1 minute then gradually add the milk and bring to the boil.
Add sufficient cooking liquor to give the required consistency.
Season to taste, add the sage and simmer for 3 to 4 minutes.
Remove the skin from the knuckles, strip the meat off the bone and arrange on a hot serving dish.
Either pour the sauce over the bacon or serve separately in a sauce boat.
Chef
