400 g lean pork
3 small onions (150 g approx)
salt and pepper
a pinch of dried sage
suet crust pastry using 300 g flour
flour for rolling out
fat for greasing
250 ml thickened gravy or Espagnole sauce
3 small onions (150 g approx)
salt and pepper
a pinch of dried sage
suet crust pastry using 300 g flour
flour for rolling out
fat for greasing
250 ml thickened gravy or Espagnole sauce
method
1. Wipe the meat. Chop the pork finely or mince it coarsely.
2. Skin and chop or mince the onions finely.
3. Mix together the pork, onion, seasoning, and sage.
4. Roll out the suet crust pastry on a lightly floured surface into a rectangle 24 X 40cm.
5. Spread the pork mixture over the rectangle leaving a 1 cm margin all round the edge.
6. Roll up from the narrow side, like a Swiss roll, and press the end and sides to seal in the filling.
7. Wrap the roll firmly in a sheet of greased greaseproof paper and then in foil or a pudding cloth.
8. Steam for 3 hours.
9. Turn out on to a dish and serve with hot gravy or Espagnole sauce.
2. Skin and chop or mince the onions finely.
3. Mix together the pork, onion, seasoning, and sage.
4. Roll out the suet crust pastry on a lightly floured surface into a rectangle 24 X 40cm.
5. Spread the pork mixture over the rectangle leaving a 1 cm margin all round the edge.
6. Roll up from the narrow side, like a Swiss roll, and press the end and sides to seal in the filling.
7. Wrap the roll firmly in a sheet of greased greaseproof paper and then in foil or a pudding cloth.
8. Steam for 3 hours.
9. Turn out on to a dish and serve with hot gravy or Espagnole sauce.
serving amount
serves 6
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