Haute Cuisine From The Larder

I trained as a chef many years ago, and have long used measurements by "eye" or "judgement", so please feel free to experiment until you find the taste you desire. However the basics for this dish, approximately:-

1lb Pork Sausage Meat Here is where I hope the American audience might find something very similar. Basically minced (or ground) pork and cereals and spices.

1 packet Sage & Onion stuffing. A "farce" of breadcrumbs and said herbs-it comes in packs in the UK and is reconstituted by adding boiling water either to a required constituency or to pack guidleines.

Apple Sauce. A pack of dried sauce can be reconstituted, or a jar of ready made sauce can be used. The back-to-basics method is to peel and core a Bramley apple (or more, according to needs). Add a small amount of water to a pan, add the sliced apple and heat slowly until the apple breaks down to form a sauce. Sugar or salt can be added to taste, but it is a sauce, rather than a dish, so keep it simple.

Method

If you have hot ingredients, wait until cold, not only to avoid burning yourself, but to allow the right "feel" so that things spread and stick.

Take a suitable dish (a 2 pint Pyrex dish is good) and lightly grease with your choice of edible lubricant (it DOES work with axle grease, but only if you are not going to eat it yourself )

Form a layer of the sausage meat, followed by the apple sauce and then the stuffing.

Cook in a pre-heated oven at 200℃, 400℉, gas mark 6 for 15 to 20 minutes. Remove dish from oven and carefully strain off excess fat. Return to oven until dish appears "finished" to your eye. The food is ready, but it will not be browned with the fat floating about, so do not walk off and leave after straining.

I have no idea what this dish might be called. I found it in some old records of Wiltshire County Council's guidelines to economical, nourishing and interesting school meals dating back to the 1950s. That was a while ago now. so forgive me if it takes another "while" until I can rake my memory for any similar dishes.

Bon apetito

That sounds yummy! And shouldn't have any probs with finding the sausage. Even have packs of stuffing over here, so that's good too. Looking forward to trying this one.

Thank you.