You should end up with a giant anaemic looking sausage roll fully containing the bacon filling. In the same pan with the knob of butter, fry the onion until soft and golden
Put your flour and salt into a bowl (or processor) add the cubed fat (or suet) and either pulse until it looks like breadcrumbs or rub between your fingers quickly to achieve the same result, see photo on the right (you can omit this stage if using suet but you'll need to knead the dough a bit longer to distribute it)
In The Ministry of Food, the book she wrote to accompany the Imperial War Museum’s wartime food exhibition last year, Jane has a potential Christmas show-stopper – Mock Duck, a concoction of sausage meat, apples, onionsand sage
“Sunday Lunch” Chicken, Sausageand Vegetable Hotpot. To make the dumplings, mix the flour, suet or margarine, herbs and seasoning (salt and pepper), and add enough water to make dough that is elastic, but not too sticky
Finally, I made some gorgeous spicy caramelised onionsausage rolls including the chutney and this earned me a Star Baker award from the Great Bloggers Bake Off, which I am still flabbergasted about if I'm honest
Jambalaya normally calls for Andouille ( andooey ) sausage which is a type of smoked sausage. For ours I used Morcilla a local Canarian blood sausage or black pudding which I sourced on a recent trip to Tenerife
The braised cheek was melt-in-the-mouth, the paprika spice coming from the cured sausage. We began with an amuse bouche of white onion veloute with wild garlic oil and garlic crisps
last year I made a wonderfully decadent layered mushroom suetpuddingand so this year I feel like I need to top that with something that extra special and the idea of a wellington has been ruminating in my mind for some time
"Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled
Shred the suet finely (or use ready-shredded suet) and chop the onions very finely. Salt and pepper. Mix all the ingredients together and season well, tie in a cloth and boil for 1 hour. If the mixture is put into pudding skins, cook in gently boiling water for 30 minutes. 225 Gram Beef suet (8 oz). 2 Onions
