Did you know that you Can Make Pastry with Sausage Fat

Sausage Fat Pastry 

I recently had some filler free sausages made. This means they have the simplest ingredients

• Premium Berkshire Pork,

• salt,

• herbs

• spices.

There is always some fat that leaks out of the sausages when they are cooking and because I know exactly what goes into our sausages I can save this delicious flavoured sausage fat and use if for

• Roast potatoes

• Frying cabbage or bubble and squeak

• Cooking Yorkshire puddings

• Fried Bread

• In my bread recipes in place of lard

• Making pastry

Yes it works for making pastry!

I just adapted my tried and true recipe using the sausage fat.

My tried and true “best pastry ever recipe” has always worked so I adapted it.

Ingredients 

• 1 level cup All purpose Flour

• 3 oz butter frozen or from the fridge

• 2 tablespoons cold sausage fat

• 1/4 cup ice cold water

Directions

Food Processor

1. Put the 1 cup of flour, sausage fat and butter in your food processor. (3 oz butter, 2 tablespoons sausage fat)

2. Pulse the fats into the dry ingredients.

3. With the motor running pour in 1/4 cup ice-cold water until the ingredients come together and look like large breadcrumbs then stop the machine. Don’t overmix.

4. Take the pastry out of the processor and form it into ball.

5. Put it in the fridge for at least 1 hour before you use it.

   To Make The Old Fashioned Way - By Hand

   1. Put the flour into a bowl

   2. Cut butter and sausage fat into chunks and add to the flour.

   3. Rub fats into flour with your fingertips.

   4. When the mix looks like breadcrumbs add most of the water and bring the dough together - you may need to add the rest of the water.

   5. Wrap the pastry in parchment and put it into the fridge for at least 1 hours to chill.

I only ever use lard from our pasture-raised pigs, never fat from commercial pigs or from other sausages that I don’t know whats in them.

(Click the pic below to find out how to render lard)

Our sausages have enough salt in them that you don’t need to add salt.

Next time you have some extra sausage fat why not try it?

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