Sun, 24 April 2022
Ingredients
454g Cooked Pork Sausages (cooled) 10 to the pound or 28 to the pound for chipolata's
10-14 Smoked Streaky Rashers
1 Rosemary Sprigs, roughly picked
Flaked Sea Salt
Cracked Black Pepper
Splash of cooking oil
Method
1 Fry off the sausages in cooking oil until browned and cooked, then cool
2 Preheat the oven to 200?C. Line a baking sheet with baking parchment.
3 Wrap each sausage with a rasher of bacon (half a rasher if you are using the small ones) and secure with a tooth pick
4 Spread out on the baking parchment, season with salt, pepper and rosemary.
5 Bake for about 20 - 25 minutes until golden.
Smoked Cheesy Pigs in Pastry Blankets (Makes 12)
Ingredients
6 Only Smoked Cheese Kielbasa Sausage, topped and tailed and halved
1 tbsp. Sesame Seeds
1tbsp. Sea Salt Flakes
1 Egg
25ml Milk
1 pack Puff pastry 375g
Method
1 Preheat the oven to 180?C. Line a baking sheet with baking paper and set aside.
2 Roll out a thawed puff pastry sheet and cut it in 12 equal squares, using a knife or a pizza cutter.
3 Beat the egg and milk together.
4 Dab a little of the egg wash on opposite sides of the pastry. Place half a sausage in each square & roll over
5 Crimp closed with a fork as demonstrated to form a blanket over the sausage.
6 Now brush the egg wash over the top of all of the pastry parcels.
7 Sprinkle the top of the pastry with sesame seeds and salt.
8 Bake at 180°C for 20-25 minutes or until the pastry is golden brown in colour.
9 Serve warm with a side of quality ketchup & homemade sweet mustard
