Buying local ensures you are in turn supporting small industry, encouraging the smaller farmer and helping people maintain their jobs.........a winner all round!
My closest butcher is one of those people and goes by the name 'Paul's Butchers', and they are based in the city of Derry with a couple of small outlets in the suburbs, you can find out more about them HERE!Among their many fabulous hand made products are their award winning 'pork & leek' sausages which if I do say so myself are quite addictive! and I definitely need to practice restraint!
With a high meat content and fab flavour and available as thick or thin, they are great of course for breakfast but come into their own as a great dinner /supper mainstay.
But although I love sausages, a plain grilled sausage with mash potatoes, gravy and veg, or even with beans and mash, a local favourite! it gets a bit boring after a while so I always try and do something inventive that will enhance but not detract from their delicious flavour.
Saturday evenings after a busy week are not the time to be cooking a whole grandiose meal .... that's what Sunday lunch is for! so unless I have friends round for dinner I keep it simple, and light and this savoury pork & apple puff does the trick!
you will need: for 4 people
1 sheet of pre-rolled good quality puff pastry
1 medium sweet apple - your choice
4 tablespoon of spiced apple & red onion chutney see recipe HERE!
1 egg
6 thick sausages of your choice...... I use pork & leek but you can use plain pork if preffered
pre-heat your oven to 180 degrees
how to:
- have your puff pastry at room temperature, then unroll and lay it out flat on a slightly floured surface
- divide the sheet in two, lengthways so you have 2 long-sided rectangles
- place spoonfuls of the chutney down the centre of one sheet
- take the sausages and cut lightly through the skin down the length of the sausage,
- peel off the skin and place on the chutney, flatten slightly, do this with 3 sausages,
- peel, quarter and thinly slice the apple,
- place the apple slices on top of the sausage meat, these are our 'stuffing'
- remove the skin from the remaining sausages as before and place these on top of the apples, press slightly flat again
- beat the egg to make an egg wash, brush egg wash along each side of the exposed pastry
- take the other pastry sheet and place over the top of the sausages, press lightly to help it adhere to the sticky egg wash on other sheet
- fold in the edges of the pastry all the way around, now using a fork you can press down all the way around firmly giving you a nice crimped design and a well sealed puff
- place your sausage puff on a non stick baking sheet, brush with egg wash all over so when its baked it will have a nice glaze
- place in the oven and bake for approx 18-20 mins or until golden brown and puffed with pride
Serve with some oven roasted baby potatoes......why not......sure isn't the oven already on!
Accompany this with a nice tossed salad and maybe a little dish of extra chutney on the side.
No comments:
Post a Comment