Farmhouse Beef and Sausage Form

I do know this Farmhouse Beef and Sausage Form doesn’t look very enticing, however I can not emphasise how scrumptious that is.

An Outdated English Farmhouse Recipe from East Anglia and Lincolnshire

I do know this Farmhouse Beef and Sausage Form doesn’t look very enticing, however I can not emphasise how scrumptious that is.

It’s a really outdated farmhouse recipe, believed to originate from East Anglia and Lincolnshire. The orignal recipe was in an outdated Farmhouse cookbook I’ve by Mary Norwak.

Anybody accustomed to Lincolnshire Haslet will see the similarities, nevertheless, this recipe doesn’t use any offal in it, it’s primarily beef, sausagemeat, bacon, bread and seasonings.

It’s additionally just like meatloaf, as a lot of my readers throughout the pond will see. However, it’s not baked in a tin and, it’s not made with simply minced beef both.

You bake it free-form on a baking tray and it’s simply as delectable when served chilly, particularly between two slices of bread within the type of an epic sandwich!

Serve it heat initially with mashed potato and seasonal greens. Do make a gravy if you want – we really desire it au pure with a beneficiant smear of English mustard.

As I mentioned earlier than, it’s additionally nice when served chilly; slice thinly and serve it with crusty bread, pickles, chutney and salad.

As soon as cooked it freezes properly. Enable it to chill, then wrap it in greaseprrof paper and tinfoil. Defrost in a single day.

This humble dish would make an awesome different to a Sunday Roast – serve it with all the same old suspects similar to Yorkshire Pudding, gravy, roast potatoes, and seasonal greens.

I used Lincolnshire sausages in this recipe, as I’d simply purchased some from my favorite, native butchers. Nevertheless you need to use any sausages native to you.

I hope you get pleasure from this tasty outdated, English recipe for those who make it, and please let me know within the feedback under, Karen

Notes:

• As soon as cooked it freezes properly. Enable it to chill, then wrap it in greaseprrof paper and tinfoil. Defrost in a single day.
• I used Lincolnshire sausages on this recipe, as I’d simply purchased some from my favorite, native butchers. Nevertheless you need to use any sausages native to you.
• You must get between 12 and 16 slices, sufficient for 4 to six servings.
• Record of British sausages:
• There are tons of of several types of sausage within the UK, though they every one way or the other have distinctive blends of style and look. Listed here are a handful of the preferred sorts of sausage:
• Yorkshire sausage
• Oxford sausage
• Suffolk sausage
• Marylebone sausage
• Gloucester sausage
• Cumberland sausage
• Lincolnshire sausage

Extra Meat Loaf and Sausage Recipes

Recipe for Farmhouse Beef and Sausage Form

Farmhouse Beef and Sausage Form

Yield:
16 slices

Prep Time:
22 minutes

Whole Time:
22 minutes

I do know this Farmhouse Beef and Sausage Form doesn’t look very enticing, however I can not emphasise how scrumptious that is.

It is a very outdated farmhouse recipe, believed to originate from East Anglia and Lincolnshire. The orignal recipe was in an outdated Farmhouse cookbook I’ve by Mary Norwak.

Anybody accustomed to Lincolnshire Haslet will see the similarities, nevertheless, this recipe doesn’t use any offal in it, it’s primarily beef, sausagemeat, bacon, bread and seasonings.

It is also just like meatloaf, as a lot of my readers throughout the pond will see. However, it is not baked in a tin and, it is not made with simply minced beef both.

This humble dish would make an awesome different to a Sunday Roast – serve it with all the same old suspects similar to Yorkshire Pudding, gravy, roast potatoes, and seasonal greens.

I used Lincolnshire sausages in this recipe, as I’d simply purchased some from my favorite, native butchers. Nevertheless you need to use any sausages native to you.

I hope you get pleasure from this tasty outdated, English recipe for those who make it, and please let me know within the feedback under, Karen

Substances

• 500g 5% fats minced beef
• 150g Lincolnshire sausages, skinned and crumbled
• 100g smoked lardons, or finely diced smoked streaky bacon
• 1 onion, peeled and really finely diced
• 4 cloves garlic, peeled and minced
• 1 egg
• 2 slices of wholemal bread, crumbled
• 2 tablespoons recent sage and parsley, finely chopped
• 1/2 teaspoon white pepper
• 1/4 teaspoon sea salt
• 1/4 teaspoon minced mace

Directions

1. Pre-heat oven to 200C/400F/Gasoline 6.
2. Line a baking tray with paper.
3. Place all of the substances into a big mixing bowl, moist your arms and knead the combination along with your arms. Bringing the combination into a big ball that retains its form. This may increasingly take 3 to 4 minutes to make it possible for all of the substances have emalgamated. In case your arms turn out to be sticky, wash them and moist them once more earlier than persevering with.
4. Place the form on to the paper lined baking tray and flatten barely – it needs to be an oval form and never too excessive, in any other case the center could not prepare dinner as a lot as the skin.
5. Bake for 35 to 45 minutes, till all of the juices run clear from the form, and it is a darkish brown (however not burnt!)
6. Enable to take a seat, coated with foil, for 15 to twenty minutes earlier than serving heat in slices.

Notes

As soon as cooked it freezes properly. Enable it to chill, then wrap it in greaseprrof paper and tinfoil. Defrost in a single day.

I used Lincolnshire sausages on this recipe, as I’d simply purchased some from my favorite, native butchers. Nevertheless you need to use any sausages native to you.

You must get between 12 and 16 slices, sufficient for 4 to six servings.

Record of British sausages:

There are tons of of several types of sausage within the UK, though they every one way or the other have distinctive blends of style and look. Listed here are a handful of the preferred sorts of sausage:

• Yorkshire sausage
• Oxford sausage
• Suffolk sausage
• Marylebone sausage
• Gloucester sausage
• Cumberland sausage
• Lincolnshire sausage

Diet Info

Yield 6

Serving Measurement 1

Quantity Per Serving

Energy 433Whole Fats 29gSaturated Fats 10gTrans Fats 1gUnsaturated Fats 15gLdl cholesterol 137mgSodium 715mgCarbohydrates 8gFiber 1gSugar 2gProtein 34g