| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Walls |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Clear honey |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Marmalade |
| 1 |
ts |
Worcestershire sauce |
| 1 1/2 |
|
454 g pkts Walls Pork Sausages |
| 225 |
g |
Puff pastry; (8oz) |
INSTRUCTIONS
1. Preheat the oven to 200 C, 400 F, Gas 6. Mix together the honey, soy
sauce, marmalade and Worcestershire sauce. Spoon into the base of a 20cm
(8in) round cake tin.
2. Arrange the sausages ontop and bake for 8 minutes. Remove from the heat
and drain off any excess fat.
3. Meanwhile roll out the pastry on a lightly floured work surface to a
23cm (9in) circle. Lay the pastry over the sausages tucking in the edges.
3. Bake for 20-25 minutes, until well risen and golden. Remove from the
heat, then holding the pastry in place, tip the pan to drain off any more
excess fat. Then, invert onto a warmed serving plate and cut into wedges.
Serve with potato salad and chutney, garnished with plenty of fresh chopped
coriander.
Cooks Tips Use a fine cut marmalade for the sauce as it will blend more
easily.
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