Sausage Meat Stuffing and Sausage Rolls

Did anyone whose mum isn’t British have sausage meat stuffing at their Christmas dinner?  This was a staple at all our Christmas meals throughout my childhood.  To be honest, I’m not clear about where this stuffing goes.  I cooked ours in a pan and it worked out just fine, but if it’s stuffing, shouldn’t it go in something?

Another food item that made a frequent appearance at Christmas time was the sausage roll.  Are you familiar with those little guys?  Puffed pastry surrounding sausage or sausage meat?  So tasty. Last year I made sausage rolls with Lauren, an old and good friend from camp (1997 I believe). A lot has changed since 1997.  Lauren has married a super cool guy (who also enjoys Top Gear!) and they’re expecting their first baby in 2011.  I’m really excited for them both and thought of Lauren as I made this recipe.

Sausage rolls:

Look at all those layers of puffed pastry goodness!

Sausage roll insides...kind of gross to look at...it gets better, I promise

Puffed pastry rolled out, sausage meat spread

 

 

Brushed with butter, sprinkled with cumin seeds

Ready for the oven

 

Ready for snacking

 

Ready for their close up

Sausage meat stuffing:

Ready for the oven

 

Ready for dishing up

Sausage rolls – adapted from Jamie Oliver’s 2010 Yearbook

3-4 hot peppers
500 g pork sausage meat
1/2 tsp smoked paprika (or regular paprika if you don’t have smoked)
500 g puffed pastry
1 egg york, beaten with a splash of milk
1 tbsp cumin seeds
salt

Preheat your oven to 350F.  Remove the seeds and finely dice the peppers.  (If you want more heat, leave the seeds in).  Combine the peppers, sausage meat, and paprika.  Set aside.  Roll the puffed pastry out to 50cm x 30cm.  Cut in half to measure 50cm x 15cm (or roll it out into two 50 x 15 cm rectangles in the first place)  Shape the sausage meat into two sausage shapes and place along the middle of each pastry strip.  Coat the pastry with the egg mixture.  Fold one edge of the pastry over the sausage, then roll tightly.  Brush the tops of the pastry with the egg mixture and sprinkle with cumin seeds and salt (just a bit).  Cut into 5cm lengths and put on a baking tray lined with a silicone baking mat or parchment paper.  Bake for 20 minutes until golden.

Sausage Meat Stuffing – adapted from Jamie Oliver’s Magazine Jamie, Issue 14

500 g sausage meat
2 onions, peeled and grated
2 apples, peeled and grated
handful of breadcrumbs
6 sage leaves
1 egg
olive oil

Preheat your oven to 400F.  Combine the sausage meat, grated onion and apple.  Snip the sage leaves with scissors and add to the mixture with the breadcrumbs.  Add an egg and combine thoroughly.  Put the stuffing in an oven proof skillet, top with any remaining sage leaves and a drizzle of olive oil.  Bake for 45 minutes until golden.

 

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