SAUSAGE RECIPES - BBC GOOD FOOD
Discover BBC Good Food's favourite sausage recipes, including classic bangers and mash, comforting casseroles and our best ever toad-in-the-hole.
Provided by Good Food team
Number Of Ingredients 1
LUXURY SAUSAGE ROLL RECIPE - BBC FOOD
A delicious mixture of minced pork, spices, apricot and nuts is baked in pastry and served with braised cabbage with pear and tamarind sauce. A meal in itself, or it can be served alongside the turkey as part of the Christmas dinner!
Provided by Glynn Purnell
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 6-8
Number Of Ingredients 25
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- In a frying pan, gently fry the onion, garlic and bacon. Add the Calvados to flambé the pan - take care to avoid the flames. Scrape any cooked-on food from the bottom of the pan. Place the mixture into a bowl and leave to cool.
- Place the minced pork and sausage meat into a large bowl. Add the sage, parsley, ginger, nutmeg, pistachios and apricots, and season with salt and pepper. Add the onion mixture to the bowl along with two of the eggs and the breadcrumbs. Mix together to create your filling.
- Dust a surface with flour and lay out the rolled pastry. Place the filling onto the pastry and make a sausage shape off-centre. Brush the edges of the pastry with the remaining egg. Fold the pastry over to create the sausage roll. Seal around the edges and brush with the egg. Using a sharp knife, slash the top of the sausage roll to create lines in the pastry. Finish with a grind of black pepper.
- Place in the oven and cook for 10 minutes at 200C/400F/Gas 6, then turn the oven down to 170C/340F/Gas 3½ and cook for a further 10-15 minutes.
- For the winter cabbage salad, in a frying pan, melt a knob of butter and gently fry the onion until soft. Add the pear and cook until soft.
- Blanch the Savoy leaves in a large pan of boiling water for two minutes. Remove the leaves and refresh in iced water. When the leaves are cool, remove the stems and shred.
- Add the cabbage to the onion and pear and fry gently until soft. Add the pomegranate seeds and juice and squeeze of lime juice. Season with salt and pepper to taste. Remove from the heat.
- To serve, place a spoonful of the winter cabbage salad onto the plate. Carve the hot sausage roll and place a piece next the cabbage. Garnish with slices of pear and serve with chutney.
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1. Preheat the oven to 220°C/200°C fan/Gas 7 and bake the potatoes for about an hour or until soft in the middle.
2. Slice each potato in half and scoop out the soft potato into a bowl. Add the milk and butter and mash with a fork. Stir in the topping of your choice (see below), season and mix to combine.
3. Spoon the mixture back into the skins and sit the potatoes, filled side up, in a roasting tin. Drizzle over a little olive oil and return to the oven for about 15 minutes or until golden and the skins are crisp. Sprinkle with parsley and serve hot.
Red Pepper and Goat’s Cheese
Place the pepper halves on a baking sheet, skin side up, and drizzle them with a little olive oil. Roast in a preheated oven, 200°C/180°C fan/Gas 6, for about 15 minutes until blackened and soft, then peel off the skins and cut into thin strips. Alternatively, buy a jar of chargrilled peppers in a jar and slice 2 of them. Stir the pepper strips into the soft potato, season well and add the goat’s cheese and basil leaves.
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Simply add the filling ingredients to the soft potato, season and mix well.
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Fry the spring onions in a little oil over a high heat until soft. Add them to the soft potato, season well, then stir in the soured cream. Dust the potatoes with a little paprika.
Bacon and Mushroom
Cut the bacon pieces into small pieces and fry until crisp, then add the mushrooms and fry over a high heat for a few minutes. Mix with the soft potato, season well and top with the grated cheese.
Prepare ahead: Can fill the potatoes ready for their second bake up to 4 hours ahead. To reheat, cook at the same temperature as above, but for 30 minutes. Cover with foil if the tops are getting too brown.
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