A Wreathent Wretholuthion Wrethipe
Apr. 3rd, 2023 10:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Black Pudding & Caramelised Onion Sausage Wreath.
300 g plain flour, plus extra for dusting
pinch of salt
50 g unsalted butter, chilled and cut into cubes
120 g unsalted butter, frozen
1 egg, beaten, to glaze
1 Tbsp sesame seeds
Filling:
1 Tbsp olive oil
15 g unsalted butter
2 red onions, finely chopped
2 cloves garlic, ditto (Ha! I used... more.)
2 Tbsp balsamic vinegar
500 g pork loin
75 g black pudding
1 tsp sage
1/2 tsp mace
50 g breadcrumbs
1 Tbsp Dijon mustard
salt and pepper
Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add 6-8 Tbsp water to form a dough. Tip out onto a lightly floured work surface and roll into a rectangle measuring about 30x15 cm (12x6"). Coarsely grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
Turn the folded dough 90 degrees and roll it out into a rectangle again. Repeat the process using the remaining frozen butter and folding as before. Wrap in cling film and rest in the fridge for 30 minutes.
Meanwhile, make the filling. Heat the oil and melt the butter in a skillet over a low heat. Add the onions and cook for 20 minutes, until soft, translucent, and lightly caramelised. Add the garlic and balsamic vinegar and cook for 3-5 minutes, until the vinegar has almost evaporated. Remove from the heat and let cool slightly.
Pass the pork shoulder and black pudding through the meat mincer twice (I used ground pork, and uncased the boudin noir - which was good enough) and transfer to a bowl. Add the sage, mace, and breadcrumbs, then season with salt and pepper. Add the cooled onions and mix with your hands until well combined.
Heat the oven to 350°. On a floured work surface, roll out the pastry to a long rectangle, measuring about 30x45 cm (18x12"). Spread the Dijon mustard lengthways down the middle of the pastry, in a line about 5 cm wide. Mould the sausage meat into a long cylinder and lay it on top of the mustard. Using the beaten egg, brush down one side of the pastry. Fold the non-egg-washed side up and over the sausagemeat, then fold the eggwashed side over the pastry and seal. Turn the giant sausage roll over, so that the seal is underneath. Transfer onto a lined baking sheet.
Cut 2/3 of the way through the sausage roll roughly every 3-4 cm along its length, to make 12 sections. Then, join the two ends together to form a wreath. Seal with egg wash. Gently twist each piece of sausage roll over, so that it is turned filling-side upwards. Brush the edges of the cut pastry with egg wash, and sprinkle all over with sesame seeds. Bake for 40-50 minutes, until the pastry is dark golden brown and the sausagemeat is cooked through. Transfer to a serving plate, and cool 5-10 minutes before serving.
What worked: Tasty enough. The filling was good. It did not taste overly-black pudding - almost more mushroom pâté - although we like black pudding and it wouldn't have been a problem.
What didn't: I am not great at pastry, although I have gotten better. My rough-puff didn't puff at all and just rendered out. That also meant it didn't brown as nicely and hardened up somewhat. I probably should have just bought puff pastry.
I thought I knew what the wreath directions were telling me to do (similar to the couronne recipe I made a while back), but the slicing and twisting directions are actually quite different. I got to that stage and I had absolutely no idea what to do -- it just utterly defeated me. I ended up making 12 slices and did not twist.
Will I make it again? No.
300 g plain flour, plus extra for dusting
pinch of salt
50 g unsalted butter, chilled and cut into cubes
120 g unsalted butter, frozen
1 egg, beaten, to glaze
1 Tbsp sesame seeds
Filling:
1 Tbsp olive oil
15 g unsalted butter
2 red onions, finely chopped
2 cloves garlic, ditto (Ha! I used... more.)
2 Tbsp balsamic vinegar
500 g pork loin
75 g black pudding
1 tsp sage
1/2 tsp mace
50 g breadcrumbs
1 Tbsp Dijon mustard
salt and pepper
Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add 6-8 Tbsp water to form a dough. Tip out onto a lightly floured work surface and roll into a rectangle measuring about 30x15 cm (12x6"). Coarsely grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
Turn the folded dough 90 degrees and roll it out into a rectangle again. Repeat the process using the remaining frozen butter and folding as before. Wrap in cling film and rest in the fridge for 30 minutes.
Meanwhile, make the filling. Heat the oil and melt the butter in a skillet over a low heat. Add the onions and cook for 20 minutes, until soft, translucent, and lightly caramelised. Add the garlic and balsamic vinegar and cook for 3-5 minutes, until the vinegar has almost evaporated. Remove from the heat and let cool slightly.
Heat the oven to 350°. On a floured work surface, roll out the pastry to a long rectangle, measuring about 30x45 cm (18x12"). Spread the Dijon mustard lengthways down the middle of the pastry, in a line about 5 cm wide. Mould the sausage meat into a long cylinder and lay it on top of the mustard. Using the beaten egg, brush down one side of the pastry. Fold the non-egg-washed side up and over the sausagemeat, then fold the eggwashed side over the pastry and seal. Turn the giant sausage roll over, so that the seal is underneath. Transfer onto a lined baking sheet.
Cut 2/3 of the way through the sausage roll roughly every 3-4 cm along its length, to make 12 sections. Then, join the two ends together to form a wreath. Seal with egg wash. Gently twist each piece of sausage roll over, so that it is turned filling-side upwards. Brush the edges of the cut pastry with egg wash, and sprinkle all over with sesame seeds. Bake for 40-50 minutes, until the pastry is dark golden brown and the sausagemeat is cooked through. Transfer to a serving plate, and cool 5-10 minutes before serving.
What worked: Tasty enough. The filling was good. It did not taste overly-black pudding - almost more mushroom pâté - although we like black pudding and it wouldn't have been a problem.
What didn't: I am not great at pastry, although I have gotten better. My rough-puff didn't puff at all and just rendered out. That also meant it didn't brown as nicely and hardened up somewhat. I probably should have just bought puff pastry.
I thought I knew what the wreath directions were telling me to do (similar to the couronne recipe I made a while back), but the slicing and twisting directions are actually quite different. I got to that stage and I had absolutely no idea what to do -- it just utterly defeated me. I ended up making 12 slices and did not twist.
Will I make it again? No.
