Wednesday, 12 December 2012

Sluttishly Savoury: Pork and Stilton Sliders with Spicy Apple Sauce

A good burger is just what the doctor ordered - but if the burger is in adorable teensy mini-form then I'm pretty much set for life.

Sliders - for those of you not au fait with these American beauties - are just that: a miniature burger in all the usual burgery glory.

You can get them in all forms at this time of year - the Marks and Spencer advert being a prime example of that with their beef and jalapeno sliders - and these pork and stilton sliders are wintry,  warming and spicy: the perfect Christmas treat for parties and lazy dinners alike

Pork and Stilton Sliders (makes 8)

You will need:
  • 400g lean pork mince
  • 1 red onion
  • 1 handful chopped fresh sage
  •  90g finely crumbled stilton
  • 1 healthy glug of port (optional)
  • 1 beaten egg
  • Mini burger buns.
For the sauce:
  • 4 cooking apples, peeled and chopped
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 3 cloves
  • 2 tbsp brown sugar
  • 200ml cider
Make it!
  • In a large mixing bowl, shove the pork mince, red onion, sage, Stilton, and port (if using) together and give it a good mix. If using the port, drain any excess after letting it marinate for an hour if so (if possible - if not, a good fifteen to thirty minutes should be fine).
  • In a saucepan, mix together all the ingredients for the apple sauce. Then set over a moderate heat, and allow to simmer for ten to fifteen minutes until the apples are all soft and gooey. Keep on a low heat while you cook the sliders.
  • Add the beaten egg to the mixture to help keep it all together, then form the slider mix into 8-10 little patties and set aside.
  • Heat some oil over a medium heat (I used olive, but sunflower works just as well) in a frying pan, and when it's really hot slap three or four patties at a time into the pan and allow to sizzle for 2 minutes either side. Then do a further two minutes on each side (so 8 minutes in total), or until fully cooked through.
  • Take the apple sauce off the heat, and slather it over the sliders in a mini burger bun. Serve with something hearty and tasty - I used our gorgeous braised cabbage recipe but added about four peeled and chopped beetroots.

2 comments:

  1. Where do you buy your mini burger buns? I saw them once and then never again. I don't want to resort to cutting up regular sized rolls again!

    ReplyDelete
    Replies
    1. Oh no, that would be a terrible waste! I got mine from Sainsburys bakery - I think it was about 75p for 8. They're not seeded, just regular mini rolls - but they did the job pretty well. ;)

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