Finding the Time
A speedy recipe given today for making sausage rolls. Take the Nigella tip and use a pack of cooked pork cocktail sausages, then just wrap these in the cheese dough (recipe given below). These when freshly baked, cool slightly but eat with still a bit of warmth and these make good buffet fare.
To make it even easier, make the pastry 'dough' in advance and keep it in the fridge, then bring to room temperature when wishing to use. It goes without saying that boxes of already grated cheese (a mixture of hard cheese is fine) should always been ready and waiting in the fridge or freezer. Or the sausage 'rolls' can be assembled, chilled then baked prior to eating.
If you normally use semi-skimmed milk (as most of us do these days), stir in a teaspoon or so of dried milk or double cream to enrich it, or use two parts semi-skimmed and one part single cream.
Sausage 'Packets' : makes 50
13 oz (325g) self-raising flour
1 tsp salt
1 oz (25g) Cheddar or Red Leicester cheese, grated
7 fl oz (200ml) full-fat milk
1 large egg
3 tblsp sunflower oil
1 pack 50 cooked pork cocktail sausages
Put the flour, salt and cheese into a bowl and mix together using a fork. Put the milk into a jug, add the egg and oil and beat together, then pour this into the dry ingredients, mixing with the fork as you pour.
The dough needs to be soft but not too sticky to be rolled out. If too dry add a little more milk, if too sticky add a little more flour.
Divide the dough in half and roll one piece out fairly thinly on a floured board, aiming to make a thin rectangle. Cut this into 4cm wide strips, then each strip into 4 - 5 cm oblongs.
Place a sausage on the edge of each strip, slightly on the diagonal, and roll it up. Dampen the cut edges and squeeze them shut and place edge-side down on a non-stick baking sheet (or one lined with baking parchment), and repeat with the second piece of dough. You will probably need to use three baking sheets to hold all the sausage 'rolls'.
Give a golden glaze to the dough by brushing with egg yolk beaten with a teaspoon of milk and a pinch of salt. Then bake at 200C, 400F, gas 6 for 12 - 15 minutes until puffy and shiny gold. Remove from oven and cool on tray for a few minutes before serving.
An easy way to make meat balls to serve with pasta is to remove skins from quality sausages, break each into three or four pieces, roll into balls and fry these off then finish cooking in a good sauce.
This next recipe is a doddle to make, and has plenty of flavour. It feeds four, but by adding extra beans (giving extra vegetable protein) and more of the other ingredients but still keeping the original weight of sausage, it can be stretched to feed six or more.
Also a good recipe if wishing to serve only one as a single leftover cooked banger can be used to make a good lunch or supper dish. Just adjust the amounts of the remaining ingredients.
Sausage Stovies: serves 4
2 large onions, sliced
2 lb (1kg) potatoes, cut into half inch (1 cm) slices
2 oz (50g) butter or beef dripping
half pint (300ml) beef stock
3 tblsp tomato relish or pickle
salt and pepper
1 lb (450g) herby sausages, cooked, cooled and sliced
2 tsp Worcestershire sauce
1 x 397g (14oz) can red kidney beans, drained
Put the butter or dripping in a pan and heat, then fry the onions and potatoes until browned. Add the stock, relish or pickle, adding seasoning to taste, then simmer for 15 minutes.
Stir in the sausages, W.sauce and the beans and cook for a further 10 minutes or until the potatoes are tender.
Spoon into a warmed bowls and serve hot with a green vegetable.
To make it even easier, make the pastry 'dough' in advance and keep it in the fridge, then bring to room temperature when wishing to use. It goes without saying that boxes of already grated cheese (a mixture of hard cheese is fine) should always been ready and waiting in the fridge or freezer. Or the sausage 'rolls' can be assembled, chilled then baked prior to eating.
If you normally use semi-skimmed milk (as most of us do these days), stir in a teaspoon or so of dried milk or double cream to enrich it, or use two parts semi-skimmed and one part single cream.
Sausage 'Packets' : makes 50
13 oz (325g) self-raising flour
1 tsp salt
1 oz (25g) Cheddar or Red Leicester cheese, grated
7 fl oz (200ml) full-fat milk
1 large egg
3 tblsp sunflower oil
1 pack 50 cooked pork cocktail sausages
Put the flour, salt and cheese into a bowl and mix together using a fork. Put the milk into a jug, add the egg and oil and beat together, then pour this into the dry ingredients, mixing with the fork as you pour.
The dough needs to be soft but not too sticky to be rolled out. If too dry add a little more milk, if too sticky add a little more flour.
Divide the dough in half and roll one piece out fairly thinly on a floured board, aiming to make a thin rectangle. Cut this into 4cm wide strips, then each strip into 4 - 5 cm oblongs.
Place a sausage on the edge of each strip, slightly on the diagonal, and roll it up. Dampen the cut edges and squeeze them shut and place edge-side down on a non-stick baking sheet (or one lined with baking parchment), and repeat with the second piece of dough. You will probably need to use three baking sheets to hold all the sausage 'rolls'.
Give a golden glaze to the dough by brushing with egg yolk beaten with a teaspoon of milk and a pinch of salt. Then bake at 200C, 400F, gas 6 for 12 - 15 minutes until puffy and shiny gold. Remove from oven and cool on tray for a few minutes before serving.
An easy way to make meat balls to serve with pasta is to remove skins from quality sausages, break each into three or four pieces, roll into balls and fry these off then finish cooking in a good sauce.
This next recipe is a doddle to make, and has plenty of flavour. It feeds four, but by adding extra beans (giving extra vegetable protein) and more of the other ingredients but still keeping the original weight of sausage, it can be stretched to feed six or more.
Also a good recipe if wishing to serve only one as a single leftover cooked banger can be used to make a good lunch or supper dish. Just adjust the amounts of the remaining ingredients.
Sausage Stovies: serves 4
2 large onions, sliced
2 lb (1kg) potatoes, cut into half inch (1 cm) slices
2 oz (50g) butter or beef dripping
half pint (300ml) beef stock
3 tblsp tomato relish or pickle
salt and pepper
1 lb (450g) herby sausages, cooked, cooled and sliced
2 tsp Worcestershire sauce
1 x 397g (14oz) can red kidney beans, drained
Put the butter or dripping in a pan and heat, then fry the onions and potatoes until browned. Add the stock, relish or pickle, adding seasoning to taste, then simmer for 15 minutes.
Stir in the sausages, W.sauce and the beans and cook for a further 10 minutes or until the potatoes are tender.
Spoon into a warmed bowls and serve hot with a green vegetable.
posted by Shirley at 8:22 am
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