Sausage Rolls

Ingredients

1 lb Gianelli Sweet Sausage
1 cup breadcrumbs
2 eggs (1 egg beaten plus 1 egg beaten for egg wash)
3 Puff Pastry Sheets


Directions

Thaw the puff pastry sheets by leaving the sealed package out for at least 1 hour.
Mix 1 cup breadcrumbs, 1/2 beaten egg and 1lb Gianelli sweet sausage (skins removed) in a bowl. Mix thoroughly until the meat starts to stick together.
Using your hands, roll the sausage meat, forming about 4 cylindrical shapes about 3/4 inch thick and 10 inches long. Set meat aside.
Preheat the oven to 400 degrees Fahrenheit.
Line a large baking tray with parchment paper.
Open the thawed puff pastry and place a sheet on a floured surface. Cut into strips about 3 inches wide and 10 inches long.
Place a piece of the pre-formed sausage meat on the pastry close to the edge. Roll the pastry around the meat, overlapping underneath by one inch.
Cut the pastry roll, then roll it back to brush the lower layer with egg wash. Re-roll and seal the lower seam.
Using a sharp knife, cut two diagonal 1/2 slits in the top surface of the roll. Repeat the procedure to form 18 sausage rolls.
Lay the prepared sausage rolls on the baking tray in rows one inch apart.
Brush the top of the pastry with egg wash.
Bake in a 400 degree F. oven for 20 minutes. Lower the heat to 350 degrees F. and bake for a further 5 minutes.
Remove from the oven when golden brown on top. Cool the sausage rolls on a wire rack.
Serve hot or cold.
Can also be made ahead and frozen uncooked. Take straight from the freezer, brush with egg wash and bake in a 400 degree F. oven for 20 minutes as above.

Strawberry/Rasberry/Blueberry Trifle

Ingredients

Angel Food Cake
1 Package Jello Instant Pudding
1 Package Jello Strawberry Flavor
Rasberries
Blueberries
Blackberries
Strawberries or enough fruit to generously cover one layer.
Heavy Cream
9 x 12 pyrex dish
1 teaspoon Grand Marnier (optional)

Directions

Make the jello first from a large package Jello, use strawberry or rasberry. Follow the directions on the package and put in fridge to start thickening. You don’t want to have a totally jelled mixture, nor too runny, just on the edge of thickening so you can spread it around.
Once you feel the jello is just beginning to firm up, take one whole angel food cake, slice cake in half and make 1/4 inch wedge slices to cover the bottom of the pyrex dish. Leave half the remainder of the cake for the top.
Make the vanilla pudding mixture, following the directions on the package, add 1 teaspoon Grand Marnier to the pudding mix, it makes all the difference.
Spread a generous layer of rasberries, blueberries, strawberries, blackberries (even bananas are nice) over the cake slices. Next spread half the jello mixture over the fruit.
Then spread half the vanilla mixture over the jello.
Place the remainder of the angel food cake slices all over the top of the pudding.
Spread the remainder of the jello mix and then the rest of the vanilla pudding.
Whip up1/2 cup heavy cream till firm and spread over top.
Top with some strawberries.

Scotch Eggs

We all fell in love with Scotch Eggs while in England this summer, my cousin Debs Culpan made us some using her distinguished chicken's eggs......... and then again at Marie Claire's wedding, scotch eggs were served made by the Dorset Lake Shipyard chef......... we just couldn't stop eating them! I remember them as a child, as being heavy and the eggs overcooked........... ...... but we tasted something entirely different...... the egg yolk was soft but not runny, and the sausage coating had a crunch. So I'm trying to recreate that taste. When I first made them they looked a bit like hand grenades, but sliced in half, more appetizing and we ate the lot!

Ingredients

8 oz Gianelli Sweet Sausage
4 eggs (plus one more egg beaten)
1/2 cup flour
1/2 cup Panka breadcrumbs
1 egg beaten
Olive Oil

Directions

Place 4 eggs in a saucepan and cover with water, bring to the boil and then simmer for 9 minutes. Drain the water and place eggs in a bowl of cold water. Peel the eggs and place on a paper towel.
Divide the Gianelli sausage meat into 4 pieces, flatten into rounds. (Deborah says it help to put the sausage meat between two pieces of cling film and roll out flat with a rolling pin) Dip the egg in flour, then wrap the flattened sausage meat round the egg, sealing all spaces, then dip it in the beaten egg mixture and then the Panka breadcrumbs.
Heat 1 inch of olive oil in a small pan, make sure the oil is 350 to 375 degrees F. Deep fry the scotch eggs until dark golden brown.
Drain on paper towels
 Slice in half and eat.
Or can be stored once cooled in fridge.