June: Sausage, Sage and Apple Wellington

posted 18 Jun 2011, 01:16 by Nick Maton-Williams
Thanks to Pat Breakwell for providing this recipe. Serves 4


Pack of ready made puff pastry (or make your own)
14oz (400g) sausage meat *
2 tbsp olive oil
5 sprigs sage
2 shallots, chopped
1 onion, grated
5 field mushrooms, chopped
2 grated apples
3 garlic cloves, chopped
1 egg
3 sprigs thyme
12 slices air dried ham
1 egg yolk, beaten
Salt and pepper

Wash the sage and thyme, then remove the leaves and chop them, keeping them separate.
Put the sausage meat in a bowl and add the chopped sage leaves, onion, apple, egg and a pinch of salt and pepper. Shape it into a giant sausage about 20cm long and 8cm thick then refrigerate.

Heat the olive oil in a pan, add the shallots and sauté for 2 minutes. Then add the mushrooms and fry for 10 minutes. Then add the garlic and chopped thyme leaves. Remove from the heat to cool.

Lay the ham on a large sheet of cling film, overlapping slightly to make a square big enough to be rolled round the sausage. Spread the mushroom mixture all over the ham, then place the giant sausage on top. With the help of the cling film, roll the sausage in the ham so the ham is wrapped around the sausage. Wrap the cling film round and roll it as tight as you can, tying the ends. Refrigerate for 30 minutes.

Heat the oven to 200C/400F/gas mark 6. Dust the kitchen surface with flour. Roll out a rectangle of pastry 40cm x 30cm. Place the sausage on the pastry and roll up. Tuck the pastry under the roll to enclose the sausage. Brush beaten egg yolk all over the pastry then bake for 35 minutes until golden crisp. Leave to rest for 15 minutes before serving.

* In an article in the May edition of Shropshire magazine, Sheila Tuskan-Sager of Shrewsbury Bakehouse recommends Radford’s Meats in Shrewsbury Market Hall who do a sausagemeat mix without any added rusk. Most packaged sausagemeat is 50% rusk, a wheat based filler.