So what DO we eat while we watch sport on TV?
In our household, I have to be honest, we don’t watch a lot of sport. My parents’ house is a different story. You’ll always find the tellie on with horse racing, football, tennis, cricket – anything really. But the problem is they don’t eat anything while they watch. Maybe the odd apple, and that’s it. My household is the opposite. Not much sport-watching but lots of food.
So in a fantasty world where we might sit down to watch ‘The Cricket’, I can picture this: huge bowls of air-popped popcorn and a few cans of diet coke. Bowls of carrot sticks and spicy tomato salsa. Don’t be fooled. This is called saving calories in anticipation of what’s to come. Step aside diet-conscious folk, it’s time for the ultimate home made sausage roll. But with short cuts.
I start with kosher cocktail franks. I am not too sure why I think they have to be kosher except that’s what I grew up eating. They are quite delicious (bearing in mind they are casings full of goodness knows what).
You will need some puff pastry, preferably a good quality one bought from the store. Of course you could make your own, but the game is about to start and we don’t want to miss (insert name of favourite Cricket player HERE), do we?
So here is the uber-complicated recipe. Ready for it?
- Sausage rolls
|Servings||Prep Time||Cook Time|
|16||5 minutes||40 minutes|
- 16 whole cocktail frankfurts
- 375 g puff pastry (12 oz)
- 1 whole egg lightly beaten
- 500 g tomato ketchup for dipping
- Take the franks out of the packet. Try not to eat one cold, as tempting as it is. (Not joking)
- Lay the pastry flat on the bench and cut the pastry so that you have sections as wide as the franks. You can roll the pastry out a little flatter if you prefer a 'less-puffy' sausage roll.
- Place the frank at the top of the pastry section, roll the pastry over it and paint a little egg wash on the lower side of the pastry.
- Roll it up and seal. Cut just past the join.
- Place seam side down on a lined baking sheet. Repeat with all the franks. Brush the tops with egg wash.
- Bake at 200C/400F until golden brown and puffed, around 30 - 40 minutes. The franks are already cooked, so it is only the pastry you need to concern yourself with!
- Tomato ketchup is absolutely compulsory.
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So that’s it. Simple as anything, and now we can get back to the game.
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