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Old 11-23-2004, 10:45 AM   #1
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Sausage rolls

SAUSAGE ROLLS

500g pork sausage meat - good quality
1 medium onion
500g shortcrust or puff pastry (puff is more traditional but we like shortcrust!)
1/4 teaspoon salt/plenty of freshly ground black pepper
Milk or beaten egg as a glaze


Preheat the oven to Gas mark 8.

Season the meat and add finely chopped onion and mix together well. Using your hands, roll sausage meat out to a 'rope' (not too thin - and use a little flour to stop the sausagement sticking to the work surface).

Roll out the pastry to a rectangle about 50cm by 40cm. Cut into three strips lengthways. Divide the sausage rope into 3 portions and place each part along the edge of one strip of pastry.

Rub a little water along the opposite edges of the pastry. Starting at the sausage meat side, roll over the pastry towards the other side, until you have formed a roll with the seam at the bottom. Gently firm down.

Cut each log into about 8 rolls. Using kitchen scissors, cut three diagonal slits in the top of each roll. Brush a little milk or egg wash over each one to glaze.

Place the sausage rolls on baking sheets. Bake for 15 minutes, then reduce the heat to Gas mark 6 - and cook for a further 20 minutes, or until cooked.

These can be eaten hot or cold. You can make them in advance and either freeze or keep them in an airtight container and just pop back into the oven to heat through just before required.

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Old 11-23-2004, 12:54 PM   #2
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For the record, Ishbel, here's a big THANKS for all the recipes you've been posting lately. They all look scrumptious. Keep 'em coming.......
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Old 11-23-2004, 09:59 PM   #3
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Heaven knows, an AMEN to that thought, Mudbug!!!

Ishbel...you are a gift to my senses!
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Old 11-24-2004, 03:05 AM   #4
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Why, thank you both! Just running through a few family recipes. We don't make a big thing of Christmas in Scotland, Hogmanay is more our BIG holiday... but a lot of the traditional English recipes have been commandeered by us for incorporating into our Hogmanay buffets!

For those who don't know about Hogmanay..... Edinburgh holds what it boasts is the biggest annual street party in the world. Have a look at this site... Although Hogmanay is New Year's Eve - we Scots know how to make a celebration LAST - it officially starts on 29 December this year, and just keeps going... 8)
http://www.edinburghshogmanay.org/
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Old 11-24-2004, 10:43 AM   #5
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Somewhere in here (my computer, that is) I have a webcam link. It is a hoot to see, if only from afar!

Really, really enjoying reading (and copying!) your family's recipes, Ishbel! Thank you.
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Old 11-24-2004, 10:53 AM   #6
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My family tends to avoid trying to cross the cordon into central Edinburgh on Hogmanay.... so difficult to get around with all those tourists packed like sardines into the Royal Mile, The Bridges, the Mound and Princes Street...

We drive the long way round to visit relatives, rather than attempt to drive through the crowds!

Glad you are enjoying the recipes - not too sure how Scottish food would be perceived in the US. 8)
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Old 11-24-2004, 11:25 AM   #7
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I love sausage rolls. I sometimes make them with chicken mince, grated sweet potato and flavoured with sweet chili sauce, chopped spring onions and ginger, for a change.

I love your recipes Ishbel, one of my favourite chegs is Nick Nairn, from your fair country. I haven't made the journey to Scotland, we were coming last August, but the rain deterred us, hopefully this year we'll make it!

Have you got a recipe for Cranachan that you can post in the dessert section???
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Old 11-24-2004, 02:13 PM   #8
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Indeed I have! I'll post it in the desserts area.

I've been on a number of Nick's cookery courses - he has a cookery school just outside Stirling, at the Lake of Menteith, near Aberfoyle. He is probably my favourite chef and I have every book he's written! He believes in cooking good fresh SCOTTISH food, in season. All his lamb, beef and fish are totally organic, and so is his vegetables. salads and fruit. The course I last went to was mussels in a white wine reduction, with shallots with a melted piece of brie in a basket made of filo... roast lamb in a red wine reduction and a wonderful bramble pudding - sort of a large frangipane tart with HUGE Scottish blackberries in the frangipane... Nectar! He has just expanded the cookery school - and its a really good venue now.
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Old 11-24-2004, 02:35 PM   #9
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Quote:
Originally Posted by Ishbel
Glad you are enjoying the recipes - not too sure how Scottish food would be perceived in the US. 8)
You may be surprised, Ishbel, in that there are frequent "Renaissance Faires" and "Highland Game" events all over the place. Being "Scottish" has become cool and just about everyone digs up a relation in the family. Since most Americans have been here for quite some time, finding a family connection to the motherland is not difficult. And I've met a few of us in the states who can trade stories, like mine, of grandmothers cursing at each other in gaelic...baking sheeps lungs with tracheas hanging over the side of the pan...you know, the fun stuff!

On the issue of food, it has taken some of my friends YEARS to build up the courage to even try the haggis on Burn's Nite! (That would be the Americanized USDA-approved version...) Granted, that's not the best representation of Scottish food, but it is probably the most famous! As far as normal Scot fare, as long as my pals don't ask the name of a dish beforehand, they'll usually like it... Scotch eggs, Kedergee, Burnt Cream (Creme Brulee here...), Arbroath Smokies (had to smoke my own trout for that), Finnan Haddie (I use trout...), all are well loved.

Makes me think of a time I made stovies (in the iron pot and cooked for a couple of hours without removing the lid!). I had a pal over at the time and offered to share some. She balked with eyes wide open and said a stern "No, Thank you!". Im sure she feared it akin to haggis, but I dearly enjoyed her expression when she quickly discovered they are potatoes...!
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Old 11-24-2004, 02:59 PM   #10
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I have a number of friends (and relatives) in the USA. But from descriptions, the Games and Ren Faires are not much like our games! I am also involved in Scottish history and genealogy research, so I know there are LOADS of Americans trying to find Scottish 'roots' 8) And I'm really glad to help if I can. As long as they say that they are Americans of Scots ancestry, rather than Scots. Be proud of what YOU are is my motto, whether that is American, Canadian, German, Scots, Ukranian, Polish or wherever. It's the diversity of this planet that makes life interesting, in my opinion

Stovies is not just a way of cooking potatoes, it's also a filling winter supper dish - here's my family recipe. I have to confess, I don't like stovies,but my Dad loves them! There are probably as many recipes as there are families in the central belt! Some make it with left over meat from a roast joint of beef or lamb, some from chicken - and some people make it with sausages.

INGREDIENTS
2 lb of potatoes (floury varieties that 'mash' well are best)
6 oz of corned beef - cut into cubes (or sausages or chicken)
1 large onion
1 large leek
1 tablespoon of sunflower oil (tradionally, lard was used, or butter)
Stock cube (beef) made up to 1 pt with boiling water. (You could use fresh stock and water it down slightly)

METHOD
Peel and cut potatoes into quarters. Finely slice onion and leek.

Fry the onions and leek in the oil until lightly coloured, then put potatoes, onions and leeks into a pan and add stock to just cover cover ingredients. Bring slowly to boil, simmer for 20 minutes, or until potatoes are breaking up. Add the cubed corned beef about ten minutes before the potatoes are fully cooked.

I know that some family members mash the whole thing together so it's kind of like a corned beef hash.... I prefer not to! I believe it is improved by a great big dollop of HP sauce!
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