Page 77 - CMC Recipe Book
P. 77
Primary Portions
20
Senior Portions
16
CMC
Recipe - Sausage & Onion Plait Category - Meat
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Preparation Time
30 mins
Cooking Time Cooking Temp
45 mins Gas 5/190°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Sausage Meat
1kg
Diced Onion
800g
Eggs
3
Mixed Herbs
2tsp
Milk
50ml
Puff Pastry Sheet
1 sheet
Total
Portion Cost
Method
Mix the sausage meat and onions together, beat eggs and add slowly to mixture.
Divide mixture in half and form into 2 sausages (they need to fit into half a pastry sheet), place on greased baking sheet and bake for 20-25 minutes until a core temperature of 75°C is reached and allow to cool.
Cut pastry sheet in half and place the meat mixture in the middle of each half, dampen the edges of the pastry and bring together.
Turn the Wellingtons over, seam on the bottom, place on baking sheet, brush with milk and cut 3 holes in the top. Bake for 20 minutes until golden brown. Gas 5/190°C.
