Category Archives: General

Sausage Rolls

Having made the sausagemeat for rolls it’s a fairly simple task to make it into sausage rolls.

I prefer to use a rough puff pastry rather than a shortcrust or shop-bought puff pastry but these could also be used. I make the pastry using this quick rough puff pastry recipe.

I’ve dropped a clanger by not taking a photo of the sheet of pastry after it’s rolled out but I roll it to approx 250mm (10″) by 400mm (16 “). Square the edge off that’s nearest you. I will make 2 long rolls from this that I’ll then divide each into 4 individual sausage rolls.

For approximately 100gm rolls use 170gm of sausage meat and roll pieces to form a long sausage to lay along the nearest edge. Then, lifting the pastry, roll it to just encase the meat. At this stage dampen the next inch or so of pastry with water (I think that water is better than egg wash for this) and roll the meat/pastry roll onto this. The roll can be cut away from the sheet at this stage.

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Air Dried Pork with fennel

Forgive the long title; I was going to title this ‘Fennel Lonzino’ and had actually typed that when I thought that it’s a bit of a liberty to do so when I’ve not a clue as to whether the Italians use fennel in their lonzino. Whilst it’s comparatively early days for the UK charcuterie industry, we really need to start using our own names for products. I guess the problem is that our names lack the style of the Spanish and Italian ones and that the buying public can relate to those names even if the product sold is nothing like its name suggests.

I’d got in mind to make a more classic simply flavoured product – pepper and garlic, which I understand to be a traditional lonzino. However, given that this is a piece of industrially produced meat, which is likely to have less flavour than the meat I would usually use, I decided to go with the stronger flavour of fennel. Unlike my previous lonzino style loin which also uses fennel, I’ve omitted the juniper and cinnamon.

The recipe is:

For each 1 kg of pork loin, or pro-rata:

28g Salt
10gm White sugar
2.4gm Cure #2
4 gm Crushed fennel seeds
3gm Ground black pepper
3gm Ground white pepper
2.5gm Garlic powder

Dry Cured Corned Beef

See also:
Preparing the dry-cured corned beef and curing the meat
The dry-cured corned beef after curing

I decided to follow my friend Paul’s instructions for cooking the corned beef. He said to braise it slowly in chicken stock; I hadn’t any defrosted and so used water with the meat sat on a sliced onion.

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The Charcuterie Board

The Charcuterie Board’s ‘Summer of Charcuterie 2021’ review is nearing its close. The products for the final round of tasting are with the reviewers of which I’m honoured to be one.

Tomorrow night I’ll be tasting and reviewing these products:

I’m sure that many of them will be superb and hope that I’ll be able to add some constructive suggestions to improve them further. This review differs from the run-of-the-mill competitions in that the whole package is reviewed – packing and labelling as well as taste texture etc.

An honourable mention must go to the sponsors of the event without whom this wouldn’t be happening
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