SAVOURY HEAVEN
A filling lunch!
Cumberland sausage slippers
MAKES ONE
200g (7oz) Carr’s Strong White Flour
250g (9oz) Carr’s Malty Seeded Flour
1 tbsp rosemary, finely chopped
1½ tsp salt
1 tsp caster sugar
1½ tsp fast action dried yeast
2 tbsp olive oil
250ml (9fl oz) water
For the filling
2 Cumberland sausage wheels
2 red onions, peeled
olive oil
crumbly Lancashire cheese
salt and pepper
To finish
olive oil
red onion, peeled, sliced into rings
Lancashire cheese
1 Place the flours, rosemary, salt, sugar and yeast into a large bowl. Add the oil and water, using enough water to make a dough.
2 Tip onto a lightly floured surface and knead for approx. 5 minutes. Put back into the bowl, cover with clingfilm and leave until doubled in size. This should take around 1 hour depending on the warmth of your kitchen.
3 Cut the onions into rings and cook slowly with some olive oil until nice and soft. Fry the Cumberland sausages.
