Turkey, but reinvented! Filled with apricot and cranberry sausagemeat stuffing, wrapped in turkey, wrapped in parma ham with a layer of chestnuts for added Christmas fun!
Photos from the past week of my adventures in food!
I fully recommend that you get down to Millie’s Fresh & Organic, Leeds and try some Tancred Field Farm meats!
My mum made these a few times when I was child – quail egg’s are the perfect size. I’ve been using locally sourced Debbie and Andrew’s Harrogate 97% pork sausages as my sausagemeat, it’s great quality and reasonably priced.
Slow cooking ribs just makes them fall off their bones, so they’re wonderfully tender and really take in all the flavours of the sauce. The best thing is you can go out for the day and these will be almost ready when you get home. Lip-smackingly good!
Using onion salt instead of onion in the sausage meat stops the pastry going soggy. The expert who taught me the recipe for these sausage rolls (my very talented mother) showed me that adding a little water to the tray makes the puff pastry a little bit puffier. I find the supermarkets often sell low quality sausagemeat so I tend to buy their finest sausages, which have a higher meat content.
These make great snacks or starters, serve with sweet chilli sauce and soy sauce for dipping. These take a while to make, but it’s well worth the effort!