STUFFING RECIPE WITH SAUSAGE MEAT RECIPES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl.
• Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
• Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
• Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush with beaten egg on one of the long edge.
• Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.
• Place the sausage rolls onto a baking tray and bake for 15-20 minutes, or until the pastry is crisp and golden and the sausage meat is completely cooked through.

Steps:

• Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.