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On 18/1/2006, "Simon Wistow" <simon@xxxxxxxxxx.xxx> wrote: >Another suggestion might be to get some sausage meat and spice it (the >nice thing about this is that in order to taste the seasoning you're >compelled to fry off little sausage meat pattys to eat) - I like putting >liberal amounts of Branston's in - and then make a giant sausage roll. This sounds really nice, but I'm having trouble visualizing the cutting. >Layout the pastry and divide into 3 sections 'vertically' - with the >outer two sections being a little over a 1/4 of the width. > >Now cut through the outer sections at regular intervals and at a 45 >degree angle. > >Spoon the sausage mix down the middle section and then fold the >separated sections of the outer part into the middle, alternating left >and right so that you get a nice overlapping pattern. Brush with >egg/milk/water/butter/the liquified remains of german avant garde >director Uwe Bolle and bake. So you've cut it into three sections. Is the sausage completely encased in the first bit (about 1/2 the pastry and the overlapping stuff is just for decoration? If not, how are the outer parts joined to the middle part? -- Rev Simon Rumble <simon@xxxxxx.xxx> www.rumble.netThere's stuff above here
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