Metal medallions with caramelized onion rings

Name: Metal medallions with caramelized onion rings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 30 g Butter or margarine; 1 TABLESPOON Curry Powder; 2 TABLESPOONS Flour; 2 Onions; 1 Stalk leek (leek); 7-10 Tbsp Salt; 200 g Long grain rice; 500 g Pork sausage; 7-10 Tbsp Pepper; 1 egg (size M); 3 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Olive oil; 300 ml Milk; 7-10 Tbsp Sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

30 g Butter or margarine
1 TABLESPOON Curry Powder
2 TABLESPOONS Flour
2 Onions
1 Stalk leek (leek)
7-10 Tbsp Salt
200 g Long grain rice
500 g Pork sausage
7-10 Tbsp Pepper
1 egg (size M)
3 TABLESPOONS Breadcrumbs
2 TABLESPOONS Olive oil
300 ml Milk
7-10 Tbsp Sugar

Directions

1
Melt the fat. Sweat curry and flour for about 2 minutes while stirring. Remove the pot from the heat. Peel onions and cut one into rings, the other finely diced. Clean the leek, cut into rings, wash and cook in boiling salted water for about 3 minutes.
2
Pour into a sieve and collect the stock. Prepare rice in boiling salted water according to instructions on the packet, season the mince with pepper and knead in the diced onion, egg and breadcrumbs. Form 8 meatballs. Heat the oil in a large pan and fry the meatballs on each side for about 4 minutes. Measure out 300 ml leek stock. Put roux back on the stove, stir in stock and milk quickly. Bring sauce to the boil and simmer for about 2 minutes. Remove the meatballs from the pan. Fry the onion rings in the frying fat until light brown, sprinkle with a little sugar.
3
Put roux back on the stove, stir in stock and milk quickly. Bring sauce to the boil and simmer for about 2 minutes. Remove the meatballs from the pan. Fry the onion rings in the frying fat until light brown, sprinkle with a little sugar. Stir the leek into the sauce. Arrange meatballs, onions, rice and sauce on plates