Cumberland Sausage SlippersA unique tasty recipe that’s ideal for a picnic or eating outdoors.
250g 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
FOR THE FILLING
2 Cumberland Sausage Wheels
2 Red Onions
Crumbly Lancashire Cheese
Salt and Pepper
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 cling ﬁlm 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.
4. Tip the dough back onto the lightly ﬂoured surface, knead well then cut into two. Roll or gently pull into an oval shape about 30 x 15cm. Spoon the onions on one side of the oval, leaving a few for the top. Cut the sausages in half, widthwise and place on top of the onions, crumble the cheese on top, then fold the dough in half lengthwise to cover the mixture.
5. Place each loaf onto a greased baking sheet lined with parchment. Sprinkle the top with the remaining onion and cheese and drizzle over a little olive oil. Loosely cover with cling ﬁlm and leave in a warm place until risen, approx. 30 minutes.
6. Remove cling ﬁlm, drizzle a little extra olive oil and sprinkle with a few rosemary leaves and sea salt. Bake in a preheated oven at 220°C (Fan 200°C, Gas Mark 7) for 15 minutes.
Serve warm or cold.