Thursday, 10 December 2009

Savoury meat roll

As previously mentioned I'm trying a variation of the savoury meat roll recommended by La Patten, re-reusing the bubble and squeak. And it's looking good.

I'm using faux sausages, which I tried - and failed - to pass through the potato ricer. So I mashed them with a fork. I used sage rather than thyme, on the basis that I like sage, and that I didn't have any thyme. I also made up my own mustard using mustard powder.

Since this is just for me, and despite my blood pressure, I added the outrageous amounts of salt and pepper Patten requires. The result, formed into a loaf, covered with foil, is now in the oven gently steaming itself.

The breadcrumbs - also homemade - bit follows in about half an hour. In the meantime, CJBS has had his bubble and squeak (his first go), his cottage pie (his third go) and two cumberland sausages bought today from the local butcher.

Please excuse his trousers. If the savoury faux-meat roll works, I'll cook CJBS an actual meat version, using the internals of the remaining sausages tonight.

Edit: Whilst it doesn't look all that appetising, here's the savoury faux-meat roll straight out of the oven but before it gets the breadcrumbs:

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