This recipe uses beautiful Gloucester Old Spot pork bangers from Going Native Heritage Meats Simply roll out a batch of puff pastry – mine is homemade with St Andrews Farmhouse grated cheese through it – and cut into squares.
The diagonal of each should ideally be the length of the sausage. Brush with beaten egg then add a teaspoon of Allan’s Apple Chilli Jelly to each square. Place a sausage from corner to corner, fold over to join the opposite point and impale with a cocktail stick. Brush again with egg and bake in a pre-heated oven at 200℃ for 15 minutes to bake pastry and thoroughly cook the pork. Allow to cool a little before enjoying a nibble with a glass of Cairn O’ Mohr wine.
