Sausage Twists
Ingredients
8 oz short crust pastry *
1lb large port sausages
1 beaten egg
½ pint sweetened apple puree
1 oz pickled cucumber, sliced – pinch dry mustard seasoning – parsley to garnish
1. Make the pastry, roll out thinly and cut into strips 30 cm (12 inches) by ½ cm (1/4 inch).
2. Twist each strip around a sausage and brush the pastry with beaten egg.
3. Place on a greased baking sheet and bake in a hot oven, 425°F, 220°C, Gas Mark 7, for 20 minutes.
4. Heat apple puree with sliced cucumber, mustard and seasoning. Arrange sausages on a heated serving dish and garnish with parsley. Serve the sauce separately. If liked the sausage can be served cold.
Short Crust Pastry
Ingredients
8 oz flour
Good pinch salt
4 oz shortening, butter or margarine *
About 2 tablespoons cold water to mix
Method
1. Sieve flour and salt and rub in fat until mixture looks like fine breadcrumbs. Using first a knife and then the fingertips to feel the pastry.
2. Gradually add enough cold water to make the dough into a rolling consistency.
3. Lightly flour the rolling pin and pastry board.
4. If a great deal of flour is necessary to roll out the pastry then you have undoubtedly made it too wet. Roll pastry to required thickness and shape, lifting and turning it to keep it light.
5. Exact cooking times for pastry are given in the recipes but as a general rule it should be baked in a hot oven 425-450°F, 220-230°C, Gas Mark 6 – 7.
* There are many fats and combination of fats which give a first class short crust pastry.
Choose between: Whipped-up cooking fat – use Margarine – for best results use a table margarine, a superfine or soft margarine.
Butter or perhaps the favorite of all, 2 oz margarine and 2 oz cooking fat.
These Sausage Twists were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman.
Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Snacks”. “915 Sausage Twists”
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