Rustic Sausage and Apple Loaf

This is a variation on the old Sausage Plait I used to make occasionally. I decided this time to add some apple to the pork mix. It’s a lovely recipe with loads of flavour, which you can either have hot with chips and a salad, or chilled with pickles. Or sliced with a picnic. Delicious either way!

 

Ingredients:

400g sausage meat

1 tbsp. oil

1 onion

2 cloves garlic

1 small eating apple, chopped finely

1 heaped tbsp. tomato ketchup

1 tbsp. English Mustard

1 tsp. Worcestershire sauce

Salt & pepper

320g ready rolled puff pastry

1 egg, beaten

 

Method:

Set the oven to 190 C. Finely chop the onion and garlic and fry with the apple in the oil on a medium heat until the onion soft. Put into a large bowl and cool. When cooled, add the sausages, ketchup, mustard, Worcestershire sauce and season with salt & pepper.

Take the pastry and place on a board in front of you, on a piece of greaseproof paper (most pastry  comes with some already with it).  Pile the sausage meat mixture lengthways down the centre, leaving a 1.5 inch frame.

Lift the shorter ends over the pastry and brush the top with beaten egg. Then lift the sides up and over the length of the pastry and pinch together, using a little egg if needed. Seal the loaf as much as you can – although you probably will get some seepage of juices sneaking out! Don’t worry, it won’t hurt the dish.

Lift the loaf gently with the greaseproof paper and gently invert it onto a greased baking sheet, so that the seam is at the bottom. Decorate the top with a sharp knife and brush with more egg.

Cook for about 30 minutes, or until golden and cooked through.