Sausage and …..Burford Brown egg meatloaf

Preparation time: 30 minutes Cooking Time: 1 & 1/2 hours Serves: 8

Difficulty: 3/5

You can vary this by using minced veal or even a mixture of veal and pork. You can also add some cooked mushrooms to the mix if you wish.

Recipe by Mark Hix

INGREDIENTS

  • 400g good quality sausage meat
  • 3tbs chopped parsley
  • 4-5 hard boiled Burford Brown eggs, peeled
  • 250-300g butter puff pastry, rolled to about one-third of a centimetre
  • 1 egg, beaten

  • Print Recipe

    METHOD

    Mix the sausage meat with the parsley. Cut about 1/2 – 1 cm off the ends of the eggs or close to the yolk. Lay a piece of cling film on the work surface then flatten the sausage meat onto the cling film. Line the eggs up down the centre, end on end then using the cling film roll the mixture into a sausage shape about 25cm long. Carefully place down the centre of the pastry and roll the pastry around it.Trim the pastry so it overlaps by a cm or so and brush the overlapping edge with egg so the join is on the bottom. Place the meatloaf on a baking tray and press the ends down and trim off the excess. You can decorate the pastry with excess strips if you wish or by making lines with the back of a knife. Brush the pastry with egg and leave to rest in the fridge for 30 minutes.

    Preheat the oven to 180C/gas mark 5. Bake the meatloaf for about 30-40 minutes or until the centre is hot when pierced and tested with a skewer. Serve cold or warm at your picnic.