sausage bakewells

For a great lunch box treat, try this recipe for Sausage Bakewells. It makes around 12 tarts and takes about 20 minutes.

Ingredients

225g Lincolnshire chipolata sausages
500g Puff pastry
Jar of English Provender Organic Apple Sauce
1 eating apple, cored and sliced
1 small onion, peeled and thinly sliced
30g Cheddar cheese, grated
30g fresh breadcrumbs

Directions

Preheat oven to Gas 6, 200oC, 400oF.

Start by making each chipolata into two mini sausages – squeeze each in the middle, twist and cut.

Roll out pastry and cut into circles to fit a muffin tin. Push pastry into the greased tin. Put a teaspoon of apple sauce in each pastry case, top with a small sausage and slice of apple and onion.

Mix together cheese and breadcrumbs and sprinkle a spoonful on top of each tart.

Bake for about 25 minutes until pastry is risen and golden and the sausage browned and cooked.

More ways to serve your favourite bangers.

Make sausages special by serving them with a delicious onion gravy. There’s no need to spend hours peeling, chopping and slowly caramelising the onions to achieve that lovely, dark-coloured sticky sauce. Simply open a jar of The English Provender Company’s Very Lazy Caramelised Red Onions! They are slow cooked in the finest muscovado sugar and flavoured with balsamic vinegar and black pepper. Heat them with a little beef or chicken stock and serve with lashings of creamy mash. Or use them straight from the jar to make a divine sticky sausage sarnie.