Skip to content Skip to sidebar Skip to footer
Home / Recipes

Half an Hour to Serving Tasty Sausage, Haggis and Black Pudding Plait

Wishing to eat Sausage, Haggis and Black Pudding Plait a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with helpful instructions on producing a Sausage, Haggis and Black Pudding Plait like a famous chef made.

Sausage, Haggis and Black Pudding Plait

We hope you got insight from reading it, now let's go back to sausage, haggis and black pudding plait recipe. To make sausage, haggis and black pudding plait you only need 20 ingredients and 13 steps. Here is how you cook it.

To cook an extraordinary Sausage, Haggis and Black Pudding Plait, below are the materials required:

  1. Take of Puff Pastry.
  2. Prepare 100 g of Strong white bread flour.
  3. Take 100 g of plain flour.
  4. You need Pinch of fine salt.
  5. Take 75-100 ml of very cold water.
  6. Prepare 165 g of cold unsalted butter.
  7. Prepare 1 of medium egg beaten, to glaze.
  8. You need of For the Filling.
  9. Take 300 g of chestnut mushrooms.
  10. You need 2 TBSP of thyme leaves.
  11. Prepare 1 TBSP of oil.
  12. Take 20 g of unsalted butter.
  13. Provide 2 of red onions, thinly sliced.
  14. You need 1 TBSP of sherry vinegar.
  15. Use 2 tsp of soft brown sugar.
  16. Prepare 150 g of high-quality sausage meat (or skinned butchers sausages).
  17. Prepare 150 g of High-quality haggis.
  18. Get 100 g of black pudding, cut into 1-2cm pieces.
  19. Prepare 1 TBSP of sesame seeds.
  20. You need of Salt & Pepper.

After readying the materials, next you are ready to cook your tasty Sausage, Haggis and Black Pudding Plait by following the procedures below:

  1. First, make the puff pastry. Combine the flours and salt in a large mixing bowl. Mix in enough water to form a reasonably tight but still kneadable dough. Turn out onto a lightly floured surface and knead for 5-10 minutes until nice and smooth. You can also do this in a free-standing mixer with a dough hook attachment. Form the dough into a rough rectangle, wrap in clingfilm and place in the fridge overnight..
  2. Pop some baking parchment over the top and underneath the butter and bash using a rolling pin to flatten it to a rectangle, 20cm long and just less than 12cm wide. Wrap this in cling film and chill in the fridge..
  3. Roll out the chilled dough to a rectangle 12 x 30cm. Lay the chilled butter on the dough so that it covers the bottom two thirds. Make sure it's positioned neatly and comes almost to the edges of the dough..
  4. Lift the exposed dough at the top and fold down over the half of the butter. Fold the butter-covered bottom half of dough over the top. You will now have a sandwich of two layers of butter and three of dough. Seal the edges by pressing or pinching them together. Place in a plastic food bag/wrap in cling film and chill in the fridge for an hour..
  5. Remove the dough and turn it 90 degrees so you have a short end towards you, then roll it into a long rectangle. Fold the top quarter down and the bottom quarter up so they meet in the middle. Then fold the dough in half along the centre line and press/pinch the edges together to seal. Return to the bag/cling film and chill for another hour..
  6. Remove the dough, turn it 90 degrees so a short end is facing you and roll it into a long rectangle. Fold one-third down, then fold the bottom third up over the top. Press/pinch the edges to seal. Return to the fridge for another hour. Repeat this last stage of rolling, folding and chilling once more. Once you have returned the dough to the fridge for the final time, prepare the filling..
  7. Place your mushrooms into a food processor along with salt and pepper and whizz until reduced to a rough paste. Add the thyme leaves and give it a final whizz. Transfer to a dry frying pan and cook over a medium-high heat, stirring often, until all the liquid has evaporated from the mushrooms. Remove from the pan and set aside to cool..
  8. Heat the oil and butter in a wide frying pan on a medium-low heat. Add the onions with the sugar and cook slowly until soft and lightly caramelised. This will take around 20 minutes minimum. Stir in the sherry vinegar and then set aside to cool..
  9. Pre-heat your oven to 200 degrees and line a large lipped baking sheet with baking parchment. Butter will leak out of the pastry (this is normal!).
  10. Roll out your pastry to a rectangle, about 26 x 30cm. Spread the cooled mushroom paste down the middle third of the pastry, leaving a 5cm gap at the bottom..
  11. Mix the sausage meat, haggis and black pudding together and mould into a long sausage shape that will fit on top of the mushroom paste and place on top of the paste. Spread the onion mixture on top of this..
  12. Cut slits on the diagonal all the way down the pastry on each side of the filling at 2cm intervals. Brush lightly with egg. Take one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off any excess if needed. Use a large palette knife to carefully lift onto the prepared baking sheet..
  13. Brush the plait with beaten egg and sprinkle with the sesame seeds. Bake for 30 minutes or until the pastry is golden brown. Drain away any leakage as soon as you can after removing from the oven to avoid it soaking through the pastry as it cools. Leave it to settle for 10 minutes or so, then serve hot (but its also delish cold!)..

Recipe : Sausage, Haggis and Black Pudding Plait

654

Most of us have those moments in our own lives once we feel like though everything needs to be exactly perfect. It is these moments that we frequently refer for special occasions. When it comes to cooking for distinctive occasions, a lot of us find we drop the ball at our anticipation and feel as though we've ruined the moment. While this is frequently far from the truth, it can serve to diminish the moment in many of our heads. For this reason, you need to work up a repertoire, if you will, of simple to create special day cooking recipes.

step by step to make Sausage, Haggis and Black Pudding Plait

Yet another fantastic idea when it comes to cooking for particular occasions will be to prepare yourself as much as you can ahead of time so as to alleviate the tension during the situation also to permit you more time to enjoy the function rather than coping with the details of meal preparation. The best gift you can genuinely give your self if searching for particular occasions is that the time necessary to be able to savor these particular occasions. This is not saying there isn't a few cooking that will have to be accomplished. You will be amazed and shocked at all of the sinfully rich and delicious meals and side dishes which are out there, that are amazingly quick and easy to prepare. This means that you won't run the too common disaster scenarios that you hear and certainly will still be able to get a excellent meal that is enjoyed by all. If this is not the direction you would like to do things that is perfectly understandable. A number folks do thrive in high stress circumstances. The main element for those that would rather complete all of the meal preparation when buying special occasions at the time of cooking is planning precisely and allowing loads of time for possible hiccups in the process. Headaches happen when folks feel hurried and hurried in their culinary efforts.

Foods which can be prepared ahead of time and reheated just prior to serving are usually the very best when it comes to cooking for special occasions. There are a myriad of appetizers, entrees, and desserts that works perfectly in this specific case. You may usually locate them by performing a simple Google search on the internet or by simply sorting through many of your favorite cookbooks in your home. The important thing is that you do not get so caught up in the idea of cooking for specific events that you neglect to actually enjoy the occasion.

The trick is in deciding upon a rather straightforward meat dish and then dressing it up with the more decadent side dishes. Incredibly rich side dishes that are easy to prepare are more in number than meat dishes which want little culinary effort. You should also keep in mind the audience for your special occasion. Sometimes a family favorite makes the occasion seem far more special than an all out effort for chicken cordon bleu or veal Marsala. There's no point in going to a extreme attempt to generate a culinary masterpiece if it goes to be teeming with high heeled children proclaiming that they do not enjoy that or this about your own dinner.

Special occasions are a excellent time for family and friends. The expectation is you will have many special occasions through your lifetime. Don't waste too much time and energy fretting about cooking for specific occasions. Instead, put most your effort in to enjoying those occasions.

Another common mistake that's created when cooking for specific occasions is cooking outside your rut. When you are preparing a challenging recipe it is best for those who do so during an occasion when you're not going during the stress of possible visitors or insuring the greatest potential of circumstances. In other words, it is best to question your culinary talents if you don't need a vested interest in success.

Neverthless prepared from limited ingridients, but the appetizing taste of the Sausage, Haggis and Black Pudding Plait you will produce using this recipe is a guarantee. Limited components is one of the reason which makes many people choose not to cook. So, if you wish your friends to be able to serve delicious food with limited ingridients, share this site so that they will be able to see this helpful recipe.

You may like these posts :