It’s Saturday night, your with your friends and there’s lots of wine. What do you really expect to happen?
I don’t know what you lot get up to, but us English girls were quite happy sat around the table playing balderdash last night, sharing my homemade sausage swirl.
This swirl is made for sharing.
It’s made for tearing chunks out of it whilst laughing at your friends until your cheeks hurt, with flakes of puff pastry spontaneously ‘poofing’ out of your mouth.
If your Saturday nights are a bit like mine, then this is the recipe for you!
Sausage swirl with caramelised onions and Lancashire cheese
One of my missions is to show people that cooking can be simple and rewarding. I mean look at it. It screams “put me in the middle of the table and let the kids devour me!”
Sausages, an onion, puff pastry and cheese.
Feed yourselves well and reap not only the health benefits, but the social ones too!
Get laughing, get eating!
For one swirl:
6 of the best quality sausages you can afford-this doesn’t have to be expensive. Your butcher will be able to give you some good choices!
1 red onion, sliced
2.5 oz Lancashire cheese-I only used this specific cheese as it’s made locally! Use whatever you prefer
A roll of ready to use puff pastry
1 sprig of rosemary
half a lemon
A clove of garlic
Two tablespoons of brown sugar
teaspoon of butter
Salt and pepper
(olive oil for brushing and frying)
Turn the oven to 200 degrees.
Place a small frying pan on a low heat, pour in the sugar and throw in your onions on top, making sure they aren’t overlapping each other too much. Leave to caramelise, turning occasionally throughout cooking.
Squeeze the sausage meat out of the skins in to a bowl. Take the rosemary leaves and chop finely, crush the garlic clove and add in to the meat mix with the lemon and a good dose of salt and pepper. I squashed it all together with the back of a spoon. It doesn’t need to be perfectly shaped or anything like that… This is a fun dish!
Lightly fry the sausage meat off and leave in a sieve over a bowl to drain, with a piece of paper towel lightly over the top. The mix doesn’t need to be cooked fully, as it’s going in the oven for 30 minutes. Just colour the outside.
Grate 2.5 oz of cheese in to a bowl and check your onions.
Gently roll out your puff pastry on a lightly floured surface. Roll it so that the edges strength to around an inch bigger than when started.
Sprinkle the cheese everywhere, leaving a small gap around the edges so that when the swirl cooks, the cheese and juices don’t ooze out everywhere! Let a teaspoon of butter melt in to the onions, then use a spatula to scoop them out, letting the liquid drain through the gaps of the spatula before placing on top of the cheese. Make sure the ingredients are evenly spread out. Finally, place your sausage meat over the rest of the filling, and gently roll the pastry from one end to the other, as though your making a Swiss roll!
Lightly cover a baking tray with olive oil, brushing a little over the pastry too and place the roll on the tray.
Bake for 15 minutes, turn the tray around and bake for another 15.
When it’s done, it will be golden, like a sausage roll of sunshine!
Then tuck in.
Who wouldn’t want to eat sunshine?