Lincolnshire Delight
Created | Updated Jun 4, 2005
Brought up in rural Lincolnshire, I was always encourage to eat pig products in all their various manifestations. This recipe sees one of the nicest products hold up an otherwise boring sausage-meat plait recipe. The name of the dish is all mine; if anyone knows of another dish whose title I might be inadvertantly stealing, let me know.
Ingredients (Serves 4)
- 8oz pork sausagemeat
- 4oz black pudding
- 1tbsp apple sauce1
- 2 sheets ready-rolled puff pastry (or you can make your own)
- 2oz butter
Method
- Chop the black pudding into a small dice. Mush together in a bowl, using your hands, with the sausagemeat and apple sauce.
- Place one of the puff pastry sheets on a layer of baking parchment on a baking tray. On top, spread the pork mixture in a thick layer, leaving an inch of pastry at the sides, but none at the top and bottom.
- Slice the other sheet of pastry into 6 strips. Arrange the strips diagonally on top of the pork to form a lattice shape. Turn up the sides and press them together.
- Melt the butter gently in a small saucepan and brush it liberally over the top of the pastry.
- Place in a pre-heated oven at 175°C for 35-40 minutes until the pastry puffs up and browns. Check that it is piping hot throughout.
- Slice into 4 and serve with cabbage, carrots and boiled potatoes. Also nice served cold with a picnic.
Back to my recipe book.
1If you want to make your own apple sauce, rather than buy the stuff in jars, simply peel, core and dice 3 cooking apples. Put them in a saucepan with a squeeze of lemon juice and 2tbsp water. Simmer slowly until you achieve the right mushy consistency.
