Sausage and spring onion lattice recipe

Sausage and spring onion lattice recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage

An ideal snack or as part of a main meal. Tastes amazing with BBQ sauce.

1 person made this

IngredientsServes: 2

  • 200g plain flour
  • 100g butter
  • 4 teaspoons water, more if needed
  • 3 sausages
  • 3 spring onions, finely chopped
  • 1 pinch salt and pepper
  • 1 egg, beaten

MethodPrep:30min ›Cook:35min ›Extra time:1hr chilling › Ready in:2hr5min

  1. Preheat the oven to 150 C / Gas 2 and line a baking tray with baking parchment.
  2. Sift the flour into a mixing bowl. Add the butter to the flour and rub together until the mixture resembles fine breadcrumbs. Gradually add just enough water to bring the mixture together into a firm dough. Knead lightly then wrap in cling film and chill in the fridge for 1 hour.
  3. Cut the sausages in half and squeeze out the meat from the skins into a bowl. Add the spring onions and season with salt and pepper. Mix together with your hands.
  4. Remove the pastry from the fridge. Sprinkle some flour onto a work surface and roll pastry out to desired shape remembering to leave some for the top. After you have rolled out the bottom, cut strips of the remaining pastry for the lattice top.
  5. Carefully place your sausage mixture on top of your bottom piece of pastry and spread evenly. Place the strips of pastry on top of the sausage mixture in a nice fashion and roll the edges of the pastry to make a nice crust. Brush with beaten egg.
  6. Bake in the preheated oven until the sausage is no longer pink and the pastry is golden brown, about 25 to 35 minutes. Remove from the oven and serve warm or allow to cool on a cooling rack before serving.

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Caramelized Onion and Sausage Quiche

This sausage quiche recipe with sweet caramelized onions and herbs is the quiche of our dreams. Make this sausage and onion quiche for your next special occasion to impress everyone with a delicious experience that will make any breakfast or brunch your best.

Recipe: Philippa Cameron's picnic pie

This pie is similar to a bacon and egg pie, but it’s a great way to use up any sausages or sausage meat you have in your freezer.

The sausage meat adds a different texture and is quite filling.


Egg wash or a little milk (optional)

Optional additions

Leftover cold new potatoes, or parboiled potatoes cut into chunks

Preheat the oven to 180 degrees Celsius fan bake. Set aside a 32cm x 25cm pie dish.

Use a knife to mark thirds in the pastry block. Roll two-thirds of the pastry out and use it to line your pie dish, making sure the pastry goes up the edges.

Trim any excess away. Roll the final third out and cut it into long strips to be used as a lattice to top the pie with.

Break the eggs into your dish and use a clean hand to break up the yolks. (I use my hand so I don’t pierce the pastry with a fork.) Alternatively, if you prefer your yolks whole, leave them alone. Season with salt and pepper.

Squeeze the sausage meat in little dollops throughout the pie, and add any optional extras. Use the strips of pastry to criss-cross your pie to create a lattice.

Trim any excess away from the sides. Brush the pastry with egg wash or a little milk, if you want a golden top.

Tips and tricks

• You can use as many eggs as you like. A dozen is just a nice round number I like to use. It won’t make much of a difference if you use 10, 12 or 14.

• If you don’t have sausage meat, use sausages and squeeze the meat out of the casings.

• The lattice strips don’t have to be the same size. It looks nice and rustic when they are different sizes.

Extracted from A High Country Life: Tales and recipes from a New Zealand sheep station by Philippa Cameron. Photography by Dana Johnston and Lottie Hedley. RRP$45. Published by Allen & Unwin NZ.

Romanian Steak with Spring Onions

For cooking and serving:
4 tablespoons canola oil
Diamond Crystal kosher salt and freshly ground black pepper
1 bunch of spring onions or scallions
1 recipe Scallion Sauce (page 76)
Coarse salt, for serving
Extra-virgin olive oil, for serving

Marinate the steaks:

Mix all the marinade ingredients together in a bowl toss the steaks in the marinade so that they're coated all over. Transfer the steaks and their marinade to a baking dish. Cover and refrigerate for at least 3 hours or overnight.

Cook the steaks:

Working in two batches, heat 2 tablespoons of the oil in a large skillet over high heat. Season 2 of the steaks with salt and pepper Cook the steaks, turning once, until well seared on both sides and cooked to the desired doneness.

Transfer the steaks to a cutting board and let them rest for at least 5 minutes.

Repeat with 2 more tablespoons of the oil and the remaining 2 steaks.

Pour off all but 1 tablespoon of fat and return the pan to high heat.

Add the spring onions and cook, turning once, until lightly charred, 3 to 4 minutes.

To serve, slice the steak against the grain on a deep bias. Then dollop about 1½ tablespoons of the scallion sauce onto a serving plate, spreading it out to cover the center of the plate.

Place a couple of the charred spring onions over the sauce, then place the sliced steak on top of the spring onions.

Sprinkle with a little coarse salt and drizzle a little olive oil on top.

Scallion Sauce:
1-bunch scallions, roots removed
2 garlic cloves
¼ cup fresh leaf parsley
zest of one lemon
1/3-cup extra virgin olive oil
½ cup canola oil
kosher salt
Fresh lemon juice

Bring a medium saucepan of water to a boil. Add the scallions and blanch them for about 30 seconds, until crisp tender. Drain and plunge into ice water drain again. Chop the scallions.

Combine the scallions, garlic, parsley and lemon zest in bowl of food processor and pulse several times. Then with processor running, add each of the oils in a slow stream. Continue processing until the oils have emulsified and the sauce is a loose, consistent texture. Add salt and lemon juice to taste.

Ham Loaf

Here’s a nice alternative to meat loaf, and it picks up a tangy sweet-sour taste from the glaze as it bakes. You can ask someone at the meat counter in the grocery store to grind your ham—or use a hand-cranked grinder, as Amish women do, or use a food processor blade, as I do. When cold, this loaf slices well for sandwiches!

1 lb. ground ham
1 lb. ground pork
1 large onion, finely chopped
2 eggs
2/3 C. cracker crumbs
1/3 C. Minute tapioca
1/4 C. milk

1/4 C. cider vinegar
1/2 C. water
1/2 C. brown sugar
1 T. mustard

Preheat oven to 350º. In a large bowl, combine the ground ham, ground pork, onion, eggs, cracker crumbs, tapioca, and milk. Mix thoroughly and form into two loaves. Place in a sprayed/greased roaster or baking pan. Mix the glaze ingredients in a small pan and boil for a few minutes, then pour the glaze over the ham loaves. Cover and bake about an hour and a half, basting occasionally. Glaze will thicken as it cooks down. Allow to cool about fifteen minutes before slicing, and serve with glaze.

Kitchen Hint: Minute tapioca isn’t just for pudding or thickening fruit pies! In this recipe, it gives the ham loaf a firmer texture so it won’t break apart when you slice it.
Another hint: You can also bake your loaves in a large crockery cooker for about 6 hours, but the glaze won’t thicken as much.

  • 450g/1lb Italian sausages
  • 2 tbsp garlic oil
  • 4 fat or 6 spindly spring onions
  • 1 tsp dried oregano
  • 4 tbsp white wine or vermouth
  • 2 x 400g/14oz cans chopped tomatoes
  • 2 bay leaves
  • salt and freshly ground black pepper, to taste
  • fresh parsley (optional)

Squeeze out the sausagemeat from the sausages and roll small cherry tomato-sized meatballs out of it, putting them onto a cling film-lined baking tray as you go. Your final tally should be around 40.

Heat the oil in a large heavy-based pan or flameproof casserole and add the meatballs, frying them until golden-brown, as they become firmer, nudge them up in the pan to make room for the rest if you can’t fit them all in at first.

When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently.

Add the wine (or vermouth) and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan - the can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible.

Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes, or until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper if you like.

During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever.

Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing. Should your diners be other than children who baulk at ‘green bits’, sprinkle with parsley to serve.

Recipe Tips

This dish is perfect for cooking in advance and freezing. Leave to cool, then divide into portions and pour into containers. Place in the freezer and you will always have tasty meatballs on standby. This dish will last in the freezer for 2 months.

Lamb sausage kebabs with tzatziki dip recipe

A juicy take on lamb köfte, these will be a sure-fire hit at any barbecue. Outside the summer months, they can be easily grilled instead. Squeezing the liquid from the cucumber will prevent your tzatziki becoming watery, and don&rsquot make it too far ahead either it becomes more garlicky the longer it sits.


  • 1 large courgette
  • 4 spring onions, white parts only, cut in half
  • 1 pinch salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 4 tbsp chopped mint
  • 10 cm length of cucumber, around 150g, quartered lengthways and deseeded
  • 170 g pot Greek yogurt
  • 1 garlic clove, crushed
  • 8 fresh lamb sausages
  • 1 large courgette
  • 4 spring onions, white parts only, cut in half
  • 1 pinch salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 4 tbsp chopped mint
  • 10 cm length of cucumber, around 150g, quartered lengthways and deseeded
  • 6 oz pot Greek yogurt
  • 1 garlic clove, crushed
  • 8 fresh lamb sausages
  • 1 large courgette
  • 4 spring onions, white parts only, cut in half
  • 1 pinch salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 4 tbsp chopped mint
  • 10 cm length of cucumber, around 150g, quartered lengthways and deseeded
  • 6 oz pot Greek yogurt
  • 1 garlic clove, crushed
  • 8 fresh lamb sausages


  • Cuisine: Turkish
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 4


  1. Soak the skewers in water for 1 hour. This stops them burning during cooking.
  2. Top and tail the courgette, then, using a potato peeler, cut 16 wide strips lengthways. Place the courgette and spring onions in a bowl and season. Add the oil and 1 tablespoon of mint and marinate for 1 hour.
  3. To make the tzatziki, grate the cucumber and place in a sieve, pressing down well to remove excess liquid. Mix with the yogurt, garlic, and remaining mint, and season.
  4. Put the sausages in the courgette marinade and stir to coat. Prick them all over with a fork. Preheat the grill, if using.
  5. Thread one end of a sausage on to a skewer. Fold a piece of courgette in half, then in half again, and thread on to the skewer. Follow with a piece of spring onion, then another piece of courgette. Top with the other end of the sausage. Repeat to make 8 crescent-shaped kebabs.

Recipe taken from Sausage, Nichola Fletcher, DK, £14.99, dk.com

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List of Ingredients

  • 1 LB 4 OZ of luganega sausage
  • 7 OZ. of tomato purée
  • 1 CUP of all-purpose flour
  • 4 OZ. of cream
  • 2 TBSP. of unsalted butter
  • 6 of egg yolks
  • 4 of spring onions
  • 3 of carrots
  • dry red wine
  • Grana Padano (or Parmigiano), grated
  • nutmeg
  • extra-virgin olive oil
  • salt


Mix flour with egg yolks and a pinch of salt. Form into a smooth and compact ball and knead for at least 10 minutes. Wrap in plastic wrap and chill in the refrigerator for 1 hour.

Peel onions and cut them into 1/4" thick slices. Peel carrots and cut into 1/2" matchsticks. Heat 1/2 oz. butter in a large saucepan. Add onions with 1/2 cup water and a pinch of salt and cook for 35 minutes over medium-low heat. In another pan, heat 1/2 oz. butter and cook carrots with 1/2 cup water and a pinch of salt for 35 minutes.

Add onions to the pan with the carrots and cook for another 5 minutes. Add fresh cream, salt and nutmeg and cook for a couple of minutes. Remove from the heat and purée.

Remove sausage casing. Crumble sausage and brown in a pan with a drizzle of oil for 20 minutes. Add 1 glass red wine and let evaporate for 5-6 minutes, then add tomato purée and 1 glass water. Cook for another 15-17 minutes, until the cooking liquid has evaporated.

Preheat the oven to 390°F and line a baking pan with parchment paper.

Flour a work surface and roll out the dough to a 1/16" thin sheet. Divide into 4 rectangles. On each rectangle, spread a thin layer of spring onion and carrot cream, then a layer of sausage ragù. Fold each rectangle over itself in the baking pan lined with parchment paper. Cover the surface of the lasagna with spring onion and carrot cream and top with Grana Padano. Bake for 10-12 minutes.

Recipe Finder: Cold sausage pie is simple and comforting

Tom Maher of Baltimore wrote years ago looking for a recipe for making a cold sausage pie. He had misplaced his copy of the recipe but thought it might have been published in The Baltimore Sun around 30 years ago.

Sometimes it takes quite a while for recipes to surface, and just recently I received an email from a reader who came across Maher's request. Jean Dorrian of Avondale, Pa., sent me a copy of a recipe she thought might be the one that Maher was in search of. She is not sure where it came from, but she thinks it is the right vintage and it clearly was clipped from some newspaper.

This is a no-frills recipe that yields a comforting and delicious sausage pie. Use store-bought pastry for a shortcut, if desired, but this pastry recipe is rather foolproof. I think you could forgo the lattice top without any ill effect, although it is pretty. The pie tastes best served cold so that the flavors have time to meld, but if you simply can't hold off, it also is very good warm. It makes wonderful lunch or picnic fare, but also could be served for a light supper with a side salad. It allows for variation — don't be afraid to spice it up with extra seasonings.

Mary Sayler of Tewsbury, N.J. is in search of two old recipes. The first is the rainbow cake that was made by Silber's Bakery in Baltimore. She said her family loved the cake and called it felt cake because the texture of the layers was kind of like felt. Sayler said Italian rainbow cookies come closest to what she remembers.

The second recipe Sayler is in search of is something she calls Shrimp Sylvia. It was on the menu at the old Eagle Tavern in Bolton Hill back in the 1960s. She remembers it as shrimp with some kind of relish, and said it was very good.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or email [email protected] If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters and recipes may be edited for clarity.

1 large onion, chopped fine (1 cup)

1 small green pepper, chopped fine (1/2 cup)

1 large clove garlic, crushed

1 large potato, peeled and shredded (about 1 cup)

Freshly ground pepper to taste

Heat a large heavy skillet over low heat until hot. Crumble sausage into skillet and brown well over medium-high heat, stirring frequently. With a slotted spoon, remove sausage and drain well on a paper towel. If the sausage is too mild, season to taste with poultry seasoning. Pour off all but 2 tablespoons of drippings. Add onion, green pepper, and garlic saute until tender, then remove from heat. Stir in reserved sausage, potato, salt and pepper. Spoon mixture into pastry-lined 9-inch pie plate. With the back of a spoon, pat firmly into shell. Weave pastry stripes to form a lattice top. Trim and flute edges brush crust with egg. Bake in a 400-degree oven for 30 minutes or until crust is golden brown. Chill until cold — several hours or overnight. Cut into wedges and serve.

You can't live by skewered meat alone. These veggie kebabs make a great addition to any grilling menu.

By preheating the baking sheet, you’ll ensure that every sprout in this goes-with-anything side has that irresistible crispy edge.

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