Sausage Apple And Sage Pie Recipes

SAUSAGE, APPLE & SAGE ROLL

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Heat 1 tsp of the oil in a small non-stick saucepan and gently fry the onion and apple for 6-8 mins, stirring regularly, until softened and lightly browned. Leave to cool for 5 mins.
• Place 1 sheet of pastry on your work surface, with the short end closest to you, and brush lightly with oil. Place another sheet on top, but off-set roughly 6cm to the right, and brush with a little more oil. Top with the final sheet, off-set another 6cm to the right. The pastry rectangle should be roughly 40 x 45cm.
• Squeeze the sausagemeat from the skins into a large bowl. Add the onion, apple and sage, and mix well. Form the pork mixture into a large sausage shape and place across the pastry, about 8cm in from one short end and 8cm from each side.
• Fold up the bottom of the pastry until it begins to cover the filling, then fold in the sides. Roll the pastry from the bottom, gently but firmly, to enclose the filling. Place on the baking tray and brush with the remaining oil. Bake for 30 mins or until the filling is cooked and the pastry is golden brown and crisp. Serve with mixed salad leaves.

SAUSAGE, APPLE AND SAGE PIE

Steps:

• Sift flour and pinch of salt into a bowl. Cut fat into cubes; add to flour. Use your fingertips to rub fat into the flour until mixture resembles fine breadcrumbs. Add water very gradually, stirring with a knife. When dough just starts to stick together, knead lightly until it forms a ball. (Or, pulse flour and salt in a food processor. Add cold butter; pulse until crumbly. Add lard and 2 tablespoons water; pulse. Add remaining tablespoon water; pulse again. Turn onto counter; shape into a ball.) Wrap pastry ball in plastic wrap; let rest in refrigerator, at least 15 minutes. (Store for up to 2 days in the refrigerator; or freeze until ready to use.) Heat oven to 400 degrees. Roll out a little less than half the pastry; use to line a shallow 9-inch pie plate. Roll out remaining pastry about 3/4-inch larger than the pie plate; set aside. Heat oil in a large skillet. Add onions; cook gently until softened, 8-10 minutes. Add meat to onions. Cook until meat is browned, stirring frequently with a wooden spoon and breaking up meat, 5 minutes. Off the heat, stir in mustard, sage, apples and creme fraiche or sour cream. Season with salt and pepper to taste. Mix well; allow to cool.

SAGE, SAUSAGE AND APPLE DRESSING

Steps:

• Preheat the oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

SAUSAGE, APPLE & LEEK PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
• Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.