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: Eating, Food, Yorkshire Dales Food | Tags: apple, best, bridge, british, crust, mushy, pastry, pateley, peas, pickle, pie, pork, Steak, stuffing, tasting, Yorkshire
In the interest of research I have decided to willingly face the grueling task of endlessly testing and tasting the best of the best, Great British Pork Pie.
I will start with the Yorkshire Dales (should be plenty there to keep me going for a while & we can always increase the test area later!) and my first report will be on those scrumptious pie makers from Pateley Bridge – T Kendall & Sons.
You will have to check back for the results as they are still in the fridge! but a scientific tasting session will follow very soon….. Mmmm
Well the pies have been scoffed tested with the following observations:-
- Pork & Mushy Pea Pie – excellent pork and the green of the mushy peas looked well in the top of the pie but doesn’t taste any different to a normal pork pie, excellent all the same. 99p
- Pork & Apple Pie – very nice combination of excellent solid pork filling with very little jelly and a nice sweet/savoury mixture. 99p
- Pork, Stuffing & Apple Pie – or Farmhouse Pie, lovely layered effect when the pie is sliced, good short pastry, just enough apple and a nice layer of stuffing between two layers of pork, lovely stuffing flavour, excellent pie. 99p
- Pork & Pickle Pie – nice pickle smell, pie qualities as others but with a nice sweet chutney/pickle flavour, yummy… 99p
- Steak Plate Pie – a big family pie and full of big chunks of quality steak, no bits of fat and very good gravy and pastry. £4.75 excellent value easily feeds a hungry family of four.
General observations on Kendall’s of Pateley Bridge Pies, Very well filled, solid, no air space, very little jelly with a thin, crisp short pastry. Also additional flavourings added to the pie rather than completely smothering the quality pork pie, all made and baked on the premises with meat from own on site butchery.
The 10 year old assistant tester gave the pork & pickle and pork & mushy pea pies a thumbs up and said “100%, 5 stars and 10 out of 10″ ! great praise indeed… He wouldn’t touch the ones with Apple “coz that’s minging”!
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- Kendalls of Pateley Bridge, Pork & Mushy Pea Pie
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- Kendalls of Pateley Bridge Pork Pie
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- Kendalls Steak Pie
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- Kendalls of Pateley Bridge Pork & Apple Pie
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- Kendalls of Pateley Bridge Pork & Pickle Pie
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- Kendalls of Pateley Bridge Pork & Mushy Pea Pie
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- Kendalls of Pateley Bridge Pork, Stuffing & Apple Pie
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- The Fabulous foursome
Filed under: Eating, Food, Yorkshire Dales Food | Tags: apple, burgers, coleslaw, hog, hogroast, pork, potato, roast, salad, sauce, Sausages, stuffing
Our most recent Hogroast was at Bentham Auction Mart, a full hog served with apple sauce & stuffing, green salad, coleslaw and potato salad and Classic Pork Sausages and Burgers. It was a full day as the Hog had to go on at about 10am to ensure it was cooked through for serving at 6.30pm and to guarantee that fantastic crispy crackling! Our Classic Pork bangers and burgers were also served along with the pork sandwiches.
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- Full Hog cooking in the hog roast machine, crackling looking good!
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- Carving the hog roast
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- Hog Sandwich with Apple Sauce and Stuffing
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- Classic Pork Sausages cooking on the griddle
Filed under: Yorkshire Dales Food | Tags: apple sauce, bonfire, crackling, fireworks, hog, pork, roast, Sausages, stuffing
Went to my first bonfire of the season last night with the kids and sampled brother Nigel’s top hog roast with apple sauce & stuffing and some very crunchy crackling!! mm that crackling was good! Also managed a couple of famous Wildman Sausages, still the best but I am rather biased!
The bonfire and a top firework display was at Riverside Caravan Park in Bentham, the display was done by the Black Powder Monkey’s.
