Recipe Of The Month

Banish those winter blues with the Supreme Sausages ultimate Sausage Pie!

January has been all doom and gloom, snow, wind and torrential rain, quite depressing reallyl!!!!

But not for Laura our very own Show Co-Ordinator and busy mum to Rhys.  As always she has been our ray of sunshine, bubbly, cheerful and full of life.

Arriving in the office this week she announced her new sausage recipe, tried and tested over the weekend by partner Richard and self proclaimed sausage expert, three year old Rhys.  Supremes chief tester.

So we though let's share Laura's culinary creation with the World!!!

Perfect comfort food for those chilly nights in.

Sausage and Bacon Pie

A tasty and attractive pie, combining bacon & sausages in a savory sauce.

Pastry

6oz/170g Butter
12oz/340g Plain Flour
2-3fl. oz/55-85ml Cold Water
Beaten egg, to glaze

Filling

1lb/454g Supreme Traditional English Pork Sausages
1 tbsp Vegetable Oil
1oz/25g Butter
1 Red Onion, chopped
6 Bacon Rashers, chopped
2 Sticks Celery, finely chopped
1oz/25g Plain Flour
8fl. oz/250ml Milk
4oz/110 g Cheddar cheese, grated
salt and pepper, to taste
3 tbsp chopped parsley

Method

Pastry:  Rub butter and flour together, until mixture resembles fine breadcrumbs.  Add sufficient cold water to form a firm dough.  Wrap in cling film and chill for 30 minutes.  (I prefer to chill my pastry overnight.)

Filling: Heat the oil in a frying pan and fry the sausages for 10-15minutes or until brown.  Remove from pan and allow to cool.  Meanwhile, melt the butter in another pan; add the onion, bacon and celery and sauté for 5-6 minutes.  Stir in the flour and cook for 1 minute.  Remove from the heat and gradually add the milk then return to the heat, stirring until the sauce thickens and boils.  Chop the sausages into bite sized-pieces and add to the mixture with the cheese, parsley and seasoning, cover and leave to cool.  Preheat the oven to 200°C (180°C for Fan-assisted ovens).  Grease a 9 ½ inch flan tin.  Roll out half of the pastry and line the tin.  Add the filling, roll out the remaining pastry and cover the pie.  Make vent holes in top of pie, brush with a beaten egg and bake for 30-35 minutes, until golden.  Serve with vegetables.

Serves 4-6 people.

February Sausage Club Offer

New and existing customers who join our unique Sausage Club, will receive an additional pack of Traditional English Pork Sausages, ideal for Laura’s Sausage and Bacon Pie recipe, totally free of charge with our compliments.

Order online today at www.supremesausages.co.uk or call Laura or Cathy on 01865 891652 and quote:- 02FP13 in the coupon field upon check out

Offer ends Thursday 28th February 2013.