Sausage meat is used among a number of our recipes at the restaurant as it is versatile, simple and cost effective, here are three of our favourites for you to try at home.
Usually your local butcher, there are a number of excellent choices in Edwinstowe who will sell good quality sausage meat, however if you do have a mincer it can be made by yourself with minimal effort.
For the sausage meat filling
500g of good quality sausage meat
1 medium sized onion finely chopped, sweated off in butter until soft
Selection of fresh herbs, (I recommend sage, parsley and thyme) finely chopped
½ a teaspoon of nutmeg
Good pinch salt and pepper
Method
Place the sausage meat in a bowl big enough to mix in the rest of the ingredients
Sweat off the diced onion in a pan with a small amount of oil, trying to get no colour
Once the onions are soft and translucent add them to the sausage meat along with the herbs, seasoning and spices.
Using your hands, mix the ingredients into each other making sure that everything is well spread through the meat
Cling film the bowl and chill for 1 hour before further use
The great thing about this sausage meat is that it is very adaptable to your own taste or variation for different ingredients. Below are three simple but delicious recipes that use this basic sausage meat recipe.
Our Scotch Eggs. Serves 4
Ingredients
5 eggs
300g of already made sausage meat
100g seasoned flour
100g of dried breadcrumbs or panko
Oil for frying
Method
Boil 4 of the eggs for 5 minutes exactly, cool immediately in iced water
Once eggs are chilled, carefully peel the eggs trying not to break them
Place peel eggs back into water
With the remaining egg make an egg wash in bowl
Place flour and breadcrumbs into two separate bowls
Arrange bowls in order of flour, egg wash, bread crumbs
Take our already made sausage meat from the fridge and divide into 4 equal sized balls
Double cling film a work surface and cut into 4 15cm by 15 cm squares
Now spread the sausage meat onto the cling film using your hands around 1.5 to 2cm thick making sure that it is evenly spread
Now carefully use the cling film to mould the meat around the egg without it bursting
At this point if you have time you could chill the meat wrapped eggs in the fridge for around 30 minutes, this will help with handling whilst bread crumbing
Now coat each egg in flour, followed by egg wash then bread crumbs, each time making sure there are no gaps
If you don’t have access to a deep fat fryer then a wide saucepan or wok will be fine to use to fry the eggs in
Bring the oil to around 170 degrees centigrade
Fry until golden
Place in 180-degree oven for 5 to 6 minutes
Serve immediately
If a Scotch Egg isn’t your thing, try a shortcrust sausage roll
Ingredients
500g short crust pastry (Shop bought or homemade is fine)
300g of our already made sausage meat
Egg wash
Sesame seeds or poppy seeds for topping
Paprika
Method
Using cling film, mould sausage meat into desired thickness and then chill the log whilst we roll out the pasty
Roll out the pastry till it is about 1cm thickness
Place the sausage meat along the long side of the pastry
Roll until tight using a fork to create a seem
Place onto a baking sheet and chill for 1 hour for best results
Egg wash twice for a good glaze then add seeds and spices on top
Bake for 30 mins at 190 degrees
We would love to see you get creative in the kitchen, send us your photos on Facebook and tag Launay’s and Woodhead Homes in!
Our Kitchens at Rufford Pastures are the perfect place to get creative, crafted locally by Colour Hill, you are able to customise your dream kitchen to your specification.
Find out more about our stunning homes and take a look at our show home kitchen.
Thank you to Launay’s for sharing the recipe, they are open for take away orders.
