What can I do with sausage meat?

Waxy_Bean

Sausage rolls
Sausage meat stuffing
Meat loaf
Sausage meat moussaka

meritaten

I would be making sausage and onion plait. very simple but very tasty.
you just take one sheet of ready rolled puff pastry (or a block rolled out to about 10 x10) and put the sausage meat which you have added seasoning and perhaps some sage to, down the middle third (patting it into a nice rectangle). then cut each side of the pastry into one inch strips and after you have topped the sausage with caremelised onion (I used a jar of caremelised onion chutney once which tasted good too), you start crossing the strips over pointing them slightly downwards - tuck in the ends and brush the pastry with beaten egg.
put in a medium hot oven for about 40 to 45 mins
good hot or cold!

spike7451

meritaten wrote: »

I would be making sausage and onion plait. very simple but very tasty.
you just take one sheet of ready rolled puff pastry (or a block rolled out to about 10 x10) and put the sausage meat which you have added seasoning and perhaps some sage to, down the middle third (patting it into a nice rectangle). then cut each side of the pastry into one inch strips and after you have topped the sausage with caremelised onion (I used a jar of caremelised onion chutney once which tasted good too), you start crossing the strips over pointing them slightly downwards - tuck in the ends and brush the pastry with beaten egg.
put in a medium hot oven for about 40 to 45 mins
good hot or cold!

I have all that!..I bought one of these ready made a while ago,made by Denny (A local NI meat producer) & it was aweful!...However your's sounds much more yummy!

meritaten

best thing about it spike - it goes such a loooooonnnng way!
oh, and you can ring the changes by using apple sauce for the topping - or sage and onion stuffing (or any stuffing that goes with pork).

I like the sausage and apple one cold - lovely at picnics or for a packed lunch with salad.

charlies-aunt

joedenise wrote: »

"Make up shortcrust pastry - 6oz cooking marg, 6oz of lard and 12 ozs of SR flour"

This pastry recipe looks wrong to me - it should be half fat to flour. I actually use plain flour for pastry rather than SR flour. For 12 oz of flour I would use 3 oz cooking marge and 3 oz lard.

Denise

*embarassed smile* yes, you are right! - its half fat to flour! Brain in neutral this morning!

luxor4t

meritaten wrote: »

I would be making sausage and onion plait. very simple but very tasty.....

Mash the sausage meat with half a jar of Branston-type pickle for a sausage plait with a difference - it saved chopping onions!

booter

meritaten wrote: »

I would be making sausage and onion plait. very simple but very tasty.
you just take one sheet of ready rolled puff pastry (or a block rolled out to about 10 x10) and put the sausage meat which you have added seasoning and perhaps some sage to, down the middle third (patting it into a nice rectangle). then cut each side of the pastry into one inch strips and after you have topped the sausage with caremelised onion (I used a jar of caremelised onion chutney once which tasted good too), you start crossing the strips over pointing them slightly downwards - tuck in the ends and brush the pastry with beaten egg.
put in a medium hot oven for about 40 to 45 mins
good hot or cold!

As a slight aside, I do exactly this but with corned beef instead of sausage meat. And sandwich pickle works as the topping (but don't overdo it!) Nomnomnommmmm!:) *goes to raid kitchen cupboards*

booter

luxor4t wrote: »

Mash the sausage meat with half a jar of Branston-type pickle for a sausage plait with a difference - it saved chopping onions!

Snap! - cross post:)

simonjstone_2

Big_Graeme wrote: »

It would make fantastic scotch eggs too.

agreed with above, lorraine pascel does a good recipe. http://www.youtube.com/watch?v=4S62lku2nHs
Made these for my mum who doesn't like anthing but even she loved them. If ever i have susage meet this is what i make, or get cheap sausages.

Catmom

My age-old family Meatloaf recipe: Fry 1 onion in a little oil till soft. In a bowl mix together 1/2 lb minced beef, 1/2 lb pork sausagemeat, 1oz breadcrumbs, 1tsp mixed herbs, 1 beaten egg, salt and pepper to your own taste. Add the fried onion, mix well. Tip mixture into a 1 lb loaf tin, cook approx 45mins to an hour gas mark 4 or equivalent. This is lovely hot or cold, with onion sauce or homemade tomato sauce, mashed potatoes, etc etc. You can also cook in 2 smaller loaf tins if you prefer.
HTH