Here is a great winter warming treat from Debbie Hartley who lives at Fen Farm. She makes the best cakes in West Norfolk many of which find their way into our kitchen. She says ” We Hartleys love your delicious pork and cant wait to taste The Paddock’s new sausage formula – I have got a favourite recipe to test them on”
Ingredients : 2 tbsp oil, 1 large onion thinly sliced, 1lb (450g) sausage meat, 1 level tsp dried sage, 14 oz (400g) can of tomatoes, 1.5 lbs (675g) potatoes, peeled, sliced and parboiled for 5 -10 mins, 1 lb cooking apples, cored & sliced, seasoning. For the sauce ….. 1 oz butter/marg, 1 oz flour, 0.5 pints (300ml) milk, 0.25 level teaspoon dry mustard, 4 oz (100g) mature cheddar grated.
Heat the oil in a large frying pan and fry onion until soft. Add sausagemeat and fry over a low heat, breaking it with a fork for about 10 mins. remove from the heat and drain excess fat.
Add sage, seasonings and tomatoes to the pan and mix well.
Layer a buttered 4 pint overn proof dish with half the potatoes, half the meat mixture, all the apples, rest of the meat and then the potatoes.
Make the cheese sauce and pour over the potatoes.
Sprinkle with cheddar and bake in a preheated oven at 375F, 190C, gas mark 5 for about 30 minutes until the top is nicely browned.
Serves 4 with green vegetables or salad.
My family have just enjoyed a shoulder of your black pig from the Broxted Butchery at Suffolk Food Hall.
Slow roasted for 18 hours it was unbelievably good, we roasted the potatoes in the pork fat which rendered out of it and made gravy from the residue, delicious! Now looking forward to the leftovers in sandwiches with apple sauce.
Keith Woodley October 2012