Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Clear honey |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Marmalade |
| 1 teaspoon | Worcestershire sauce |
| 1½ | 454 g pkts Walls Pork Sausages |
| 225 grams | Puff pastry; (8oz) |
1. Preheat the oven to 200 C, 400 F, Gas 6. Mix together the honey, soy sauce, marmalade and Worcestershire sauce. Spoon into the base of a 20cm (8in) round cake tin.
2. Arrange the sausages ontop and bake for 8 minutes. Remove from the heat and drain off any excess fat.
3. Meanwhile roll out the pastry on a lightly floured work surface to a 23cm (9in) circle. Lay the pastry over the sausages tucking in the edges.
3. Bake for 20-25 minutes, until well risen and golden. Remove from the heat, then holding the pastry in place, tip the pan to drain off any more excess fat. Then, invert onto a warmed serving plate and cut into wedges.
Serve with potato salad and chutney, garnished with plenty of fresh chopped coriander.
Cooks Tips Use a fine cut marmalade for the sauce as it will blend more easily.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.