Filed under: Recipes, Yorkshire Dales Food | Tags: homemade, pastry, pork, rolls, sausage, sausagemeat
Sausagemeat & Pastry what could be simpler!
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- Homemade Sausage Roll
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- Homemade Sausage Roll
Filed under: Food, Recipes | Tags: black pudding, breadcrumbs, eggs, free range, onion, sausagemeat, scotch, scotch eggs
Homemade Free Range Scotch Eggs, The real thing, not those plastic supermarket wonders, I thought I would see how easy these are to make and was pleasantly surprised at the ease and the results!
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- Homemade Free Range Scotch Eggs
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- Homemade scotch eggs cooked and uncooked
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- Homemade Scotch Eggs preparation
Homemade Free Range Scotch Eggs
Should make 5 or 6 fantastic scotch eggs
Ingredients:-
- 500g Pork Sausagemeat
- 7 free range eggs (not too big) 6 for scotch eggs one for binding
- rasher of back bacon
- 1 medium onion, chopped finely
- breadcrumbs, homemade or the bought variety do work very well for this recipe
- 2 teaspoons plain flour
- salt & white pepper
- 2 teaspoons parsley
- grated nutmeg about a quarter of a whole nutmeg
- other ingredients to taste can be crumbled and added to the sausagemeat e.g. black pudding, sliced chilli, smoked bacon, Stilton cheese, chopped Chorizo, whatever takes your fancy
Method:-
- hard boil 6 eggs, cover eggs with cold water and bring to boil, 8 mins from boiling, then cool under running cold water
- chop onion finely and saute in butter for a couple of minutes until soft and starting to turn golden brown add to large dish with sauagemeat & finely chopped bacon
- peel eggs
- add seasoning to taste and any herbs e.g. parsley, mixed herbs, basil or fresh coriander is good for a different flavour
- put raw egg whisked up a bit on a plate ready for coating the scotch eggs
- put breadcrumbs on a plate ready for rolling on your scotch eggs
- combine all ingredients and make a hand sized pattie then carefully wrap each egg in the sausgemeat using both hands to mold the sausagemeat completly surrounding the egg, try not to make it too thick or too thin approx 5mm is good
- coat sauagemeat ball in the raw egg and then dip and roll around in the breadcrumbs until completly coated, put on one side
- should make 5 scotch eggs and possibly 6 if you havent gone overboard with the thickness of the sausagemeat on the first few
- once you have coated all your balls, deep fry at approx 180 degrees C for 6 to 8 mins or until golden brown, make sure you turn them over if the fat is not deep enough to cover them
- let them rest on a cooling rack with paper roll to absorb any excess fat and let cool
- you can serve hot but I prefer to let them cool and serve cold then you can cut into them and admire your perfect handywork before tasting a real scotch egg
- repeat with other ingredients, experiment with whatever takes your fancy, blackpudding, tomato & basil, goats cheese & red onion, fresh red chilli peppers, anything goes…
Filed under: Recipes | Tags: balls, christmas, Meat, recipe, sausage, sausagemeat, stuffing, turkey
This is my Mum’s recipe and is simply the best Sausagemeat ball recipe, great hot and I suggest you make extra and hide them so you can have some leftover cold on boxing day! These are so good they should not be restricted to Xmas.
Ingredients:-
- 1lb/500g pork sausagemeat (or just remove skin from some sausages)
- 1 grated carrot
- 1 grated onion
- 1 grated apple
- 2 sticks grated celery
- 1 fresh egg
- small packet Paxo sage & onion stuffing
- salt & pepper
- plain flour if required
Method:-
- make up the paxo stuffing mix with water as directions on packet
- combine all other prepared ingredients with the stuffing and add a little flour if too wet
- make into small balls with an ice cream scoop or just use your hands
- space out on a tray (leave a gap as they will spread out)
- cook in oven for 20 mins or until cooked through, I like to slightly over cook them until a deep brown colour
- keep warm and serve with your Xmas Dinner/Lunch
I would double or treble the recipe at least and reserve some for boxing day, in our house half get eaten as soon as they come out of the oven by various members of the family pinching one as they pass through the kitchen! be warned….
Sausagemeat Balls for Christmas Dinner
Filed under: Food | Tags: black pudding, cheese, farmers market, free range pork, gloucester, sausagemeat, Sausages, scotch eggs, stroud, tomatoes
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- Stroud Farmers Market
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- Stroud Farmers market
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- artisan bakery bread
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- Cheese board
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- duck sausage virtually fat free
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- The tomato stall
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- Carrots
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- Gloucestershire Cheese
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- Jon at the tomato stall
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- Jons lunch salad
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- Scotch Egg Sausagemeat
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- The best Scotch Eggs
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- what flavour do you fancy?
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- Warmed Scotch Eggs, blackwatch with black pudding and an original
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- Simon Weaver Cotswold Cheese
It was very good to see a vibrant farmers market full of fantastic produce and plenty of customers, some stalls were nearly sold out by 11am, nearly all the strawberries and green beans were gone.
We bought red and yellow cherry tomatoes, green beans, Single and Double Gloucester cheese from Godsells, Church Farm, Stonehouse and organic Cotswold Brie from Simon Weaver of Kirkham Farm, Upper Slaughter, Sun dried tomatoes, scotch eggs, Gloucester old spot pork sausages (for the kids), apple juice, steawberries and a bottle of English wine.
The excellent scotch eggs were from The Handmade Scotch Egg Company which come in a fantastic array of flavours, we tried BlackWatch with rich black pudding and free range pork a Mac which is an original scotch egg (free range pork and seasoning), a Passion which is a bit different with free range pork, beetroot and red onion and lastly a Baz which is free range welsh white/landrace cross pork with fresh basil, sun dried tomatoes and black olives, they were mmm scrumptious…
