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
- 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
- 5 eggs
- 300g of already made sausage meat
- 100g seasoned flour
- 100g of dried breadcrumbs or panko
- Oil for frying
- 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
- 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
- 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.