Sausage Meat Jalouise Recipes

PORK JALOUSIE

Steps:

• Melt the butter in a shallow frying pan and saute the leeks over a medium heat for 5 minutes until slightly softened.
• Add mince and stir constantly for 5 minutes until browned.
• Stir in the milk, chicken stock, sage. lemon juice, and seasoning.
• Bring to the boil, cover and simmer for 10 minutes.
• In a small bowl mix the cornflour with 2 tbsp water to form a smooth paste, then stir into the cream.
• Stir the cream mixture into the mince, simmer for another 5 minutes, then remove from the heat and allow to cool for about 20 minutes.
• On a lightly floured surface roll out half the pastry and trim to a rectangle measuring 30x18 cm (12x7 inches).
• Roll the rest of the pastry into a rectangle about 2.5 cm (1 inch) longer and 2.5 cm (1 inch) wider and cut slashes 2.5 cm (1 inch) apart in the centre leaving a border of about 4 cm (1.5 inches) all around.
• Place the first piece of pastry on a lightly greased baking tray.
• Spoon the filling over evenly leaving a 2.5cm (1 inch) border.
• Brush the border with water then cover the filling with the other piece of pastry.
• Trim the edges then crimp together.
• (It can now be chilled or frozen).
• Preheat the oven to 220C / 425F / Gas 7.
• Brush the pastry with the egg yolk and bake at the top of the oven for about 25 minutesuntil golden brown.
• Serve.

JALAPENO SAUSAGE

Steps:

• Heat a smoker or grill to 250 degrees F.
• Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks. Put another corn husk on top and wrap and tie each end with string. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve.

FESTIVE SQUASH JALOUSIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with the garlic, rosemary and thyme leaves. Drizzle with 2 tbsp oil and season well. Roast for 40 mins or until soft and starting to brown. Remove and squeeze the garlic out of its skin, mash and gently mix with the squash, than set aside to cool.
• Heat remaining oil in a small pan and fry the onion until soft and lightly golden. Add the mushroom and fry for 3-4 mins more. Remove from heat and set aside. In a large bowl, mix the chestnuts, herbs, cheese, and nutmeg. Stir in mushrooms and squash mixture, taking care not to break up the squash too much. Season well.
• Roll a third of the pastry into a rectangle measuring 12 x 30cm. Place on a baking tray and pierce all over with a fork, brush with beaten egg and bake for 10 mins until lightly golden and slightly risen.
• Roll out the remaining two-thirds to a rectangle slightly larger than the base then, using a sharp knife, slash diagonally. Pile the filling onto the partly-cooked base leaving a 1cm border. Brush the border with a little beaten egg and carefully lay the uncooked pastry on top, pressing down the edges to seal. Glaze top with a little more egg and bake for 30-35 mins until the pastry is golden, risen and cooked through.