You may change the amounts of the sausage ingredients to please your own palate. The English favor a very mild sausage with a lot of breadcrumbs added.
Servings: For a luncheon, serves 6 - for appetizers, 12 or morePrep Time: 45 minutes + refrigerator time for pastry Cook Time: 15-20 minutes
2 1/2 cups flour
1 cup butter or lard
pinch of salt
2-3 Tbsp. very cold water
extra 3/4 cup butter for making the dough shortcrust
3/4 lb ground pork
5 slices thick bacon, ground
1/4-1/2 cup breadcrumbs
1 granny smith apple, grated
Parsley, sage, salt and pepper, to taste
Make a batch of pie dough. Roll it out and butter it thickly, leaving 1 inch border un-buttered. Then fold it from the top to middle, bottom to middle and both sides in, so you have completely enclosed the butter and refrigerate.
After at least an hour, take out and roll, from the center out, on a piece of parchment paper. You want a large even sided rectangle (12′ by 18′ about) and then you place your prepared sausage roll on the edge of the rectangle and roll up as for cinnamon rolls. Cut apart – every 1 1/2 to 2 inches and place on parchment lined cookie pan.
Bake at 400F for 15-20 minutes.
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