Pork And Stilton Sausage Recipe 👉 Flat leaf parsley finely chopped Black pepper freshly ground 1 x 375g 13 oz Pack ready rolled fresh puff pastry 1 Egg beaten. Place large bowl over another bowl filled with ice water.
I left the stilton frozen and chopped it up with a knife and it made nice little chunks of stilton that explode flavour when you bite in to them. This is my familys recipe that has been handed down through the years. Ingredients 50g walnut halves 500g puff pastry chilled Plain flour for dusting 350g-400g pork sausagemeat or 6 good quality free-range pork sausages such as cumberland skins removed 150g stilton rind removed and crumbled 100g about 5 pitted medjool dates coarsely chopped 2 tbsp freshly.
Pour in 4tbsp of the port and simmer.
I also put half the ammount of Plain sausage mix into it because of the salt content in the Stilton and used only pork shoulder. Remove the pork and keep warm. Pork and stilton sausage rolls 1 Ensure that the butter and lard are straight from the fridge pinch off pound coin sized pieces of each and add to. Roll out each pastry pack on a lightly floured surface to a 375cm square.