I got a new cookbook the other day. ( Shhhhh . . . don't tell Todd. He thinks that my cookbooks proliferate all by themselves, and I'm not about to tell him the difference! ) I read an article about the 50 best cookbooks in the UK, and this was on the list . . . I read the reviews about it on Amazon and then I thought, why not and I went for it!
If this first recipe I tried out in it is any indication of the calibre of recipes in this book, Todd's in for a real treat! I made these sausage burgers today from the book, adapting it slightly. She called them "Festive Pig in a Bun." but it's hardly Christmas, so they can't be festive today for us. I just called them fruity sausage baps. A rose by any other name and all that!
She also used crusty buns, but as you can see I used soft floured sesame baps. I did toast them.
She didn't add any salad leaves. I added a bed of rocket and I have to say it went very well with the meaty fruitiness of the burgers. I love rocket. It's a bit spicy and meaty itself!
She recommended perhaps having them with a sprinkling of Stilton. I didn't have any and they tasted fine just as is, but I can definitely see where some stilton melted over top would be a fantastically delicious addition.
But my darlings . . . they were fabulous just as is. They were moist and succulent, with little bits of fruity sweetness, and a moreish little nuttiness from the pinenuts. I can tell that the leftovers are going to be every bit as good, perhaps on their own with a small dollop of mayonnaise??? *Oink* Oink* Come to mama!
*Fruity Sausage Baps*
These are sooooo simple and very tasty. Scrummo yummo!!
8 of your favourite British Bangers
(Use a good lean, well flavoured one, a generous pound in weight)
80g of dried cranberries (Scant cup)
80g of pinenuts (2/3 cup)
4 toasted baps (split in half and toast under the grill, toasting one side only)
Fresh Rocket Leaves (Arugula)
Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray with baking parchment. Set aside.
Skin all of the sausages and discard the skins. Place the meat into a bowl. Chop the cranberries finely and add to the meat, along with the pinenuts. Mix well together with your hands. Shape into 8 balls, flattening the balls into patties. Place onto the prepared baking tray.
Bake for about 25 minutes, until golden brown and crisped up on the outsides. They should not be pink on the insides and the juices should run clear.
Place a toasted bap bottom on each of four plates. Top each with a handful of Rocket and two sausage patties. Top with the top bun halves. Serve immediately.
WE had ours with potato salad and coleslaw and they were fabulous darlink!