Raspberry Roulade

Lesley Holdship - Home Economist, Food Stylist & Recipe Writer


Fri, Dec 4 2009

Sausages are an integral part to our eating habits here in Eastrop. I know that healthy eating is important, but we love them! And if you plump for good quality sausages, the fat content is not so huge. With our inclement weather, we need something to cheer us up and food does this brilliantly. The onset of autumn and winter means our meals tend to become more hearty, more robust, and sausages fit the bill well. Our butchers do excellent ones. The thin plain sausages are a familiar sight in our fridge, along with Highworth banger and Bloody lovely. Any of these do a great job skinned then broken up in a tomato sauce stirred through some spaghetti. Or how about keeping them succulently whole, roasting them, then serve with a stew of sweetcorn, butter beans, onions and cream.

Hearty December nights start like this.. take a pound of sausages, skin them and put in a large bowl. Add a good bunch of chopped chives and a sprig of sage -leaves only- chopped finely. Next, 100g good strong grated cheddar, and a grated apple. Squodge it all together with your hand and season with some black pepper. Cut a block of puff pastry into half and roll both pieces out to the thickness of a pound coin. Brush the edges of one piece with milk or egg and evenly lay on the sausage mix. Fold the second piece of pastry in half and make cuts across the crease, 1cm apart and not all the way to the edge. Lay over the sausage and unfold. Press the edges well down to stick, brush with milk to bring up the shine. Bake for 40 minutes. Green vegetables and some onion gravy will suit this tip top fashion!

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