Savoury Sausage Whirls

Savoury Sausage Whirls

A scrumptious, delicious bake, great for parties and buffets. Very easily doubled to make a larger amount. Great warm or cold. This recipe was on the radio many many moons ago - Jimmy Young, I believe, so perhaps the 70s, although I have made a few changes, especially for the pastry given.  But you know I am a saddo and save and keep recipe ideas!

Please buy the best sausages [at least 90% pork] and take the skins off. Your choice! Nothing beats plain pork for me, although I do like the ones with some apple in them.

Pre heat your fan oven to about 200C and butter a flat baking sheet.

2½ oz butter and lard mix

2½ oz mature grated cheddar

8 oz plain flour

seasoning - sea salt, fresh ground pepper and some dried mustard

8-9 oz sausage meat

1 very very finely chopped onion or large shallot

1 small dessertspoonful veggie bouillon or even mild curry powder

a beaten egg

a little fresh grated parmesan

In a small bowl, rub the fats into the flour then stir in the grated cheddar. Mix well. Bind with cold water then gently knead into a dough.  Leave to chill for a few minutes in the fridge.

Roll out this cheesy pastry, fairly thinly, into an oblong.  Neaten and trim the edges.  Brush all over with the beaten egg, then carefully spread over the sausage meat, leaving the long sides clear. Sprinkle over the onion and bouillon [or curry powder. I use a mild Tikka sometimes, to get just a hint, but if you like it hot]…… Season as you wish, with a little salt and lots of fresh ground pepper.

Dampen the long edges again and carefully roll it up, making sure you tuck the first long end in really tightly.   Chill again for a short while, then with a very sharp knife cut into about ¾ inch slices. Place on your prepared sheet, brush with more beaten egg and sprinkle over a little parmesan and bake for about 30 mins. Oh my, just delicious. Trust me!!!!

Fab picnic and party food and quite different from sausage rolls.