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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.
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
Put the 1 cup of flour, sausage fat and butter in your food processor. (3 oz butter, 2 tablespoons sausage fat)
Pulse the fats into the dry ingredients.
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.
Take the pastry out of the processor and form it into ball.
Put it in the fridge for at least 1 hour before you use it.
To Make The Old Fashioned Way - By Hand
Put the flour into a bowl
Cut butter and sausage fat into chunks and add to the flour.
Rub fats into flour with your fingertips.
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.
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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Did you know that you Can Make Pastry with Bacon Fat?
My friend Tina asked me if I had ever made pastry using bacon fat, I hadn’t, to be honest I hadn’t even thought about it.
Ingredients
1 level cup All purpose Flour
3 oz butter frozen or from the fridge
2 tablespoons bacon fat
1/4 cup ice cold water
Directions
Food Processor
Put the 1 cup of flour, bacon fat and butter in your food processor. (3 oz butter, 2 tablespoons bacon fat)
Pulse the fats into the dry ingredients.
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.
Take the pastry out of the processor and form it into ball.
Put it in the fridge for at least 1 hour before you use it.
To Make The Old Fashioned Way - By Hand
Put the flour into a bowl
Cut butter and bacon fat into chunks and add to the flour.
Rub fats into flour with your fingertips.
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.
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 in my original recipe but I know that most people don’t have lard but most people have bacon fat.
(Click the pic below to find out how to render lard)
I replaced the lard with bacon fat. I also cut the salt out completely because I use salted butter and bacon is usually salty.
I decided to try masking bacon fat pastry at 3 pm one afternoon, I had no bacon fat so I quickly cooked up some bacon, strained 2 tablespoons of bacon fat off and froze it.
A pie was on the table for 6pm.
Next time you have some bacon fat why not try it?
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Toad in the hole and the best Yorkshire pudding recipe.
Feb 4th is Yorkshire Pudding Day and a perfect excuse to indulge in some comfort food. Toad in the hole with onion gravy.
What’s not to love, Yorkshire puddings, sausages and onion gravy, made with pork neckbone broth.
I always cook my Yorkies in cast iron. and like them risen at the edges and dipped in the middle - otherwise, they are a popover. I have a cast iron muffin pan for the small yorkies or I use my cast iron skillets.
There are tons of recipes out there, some use water, some beer, and some use a lot of eggs.
I have been making my recipe for over 30 years. I use more milk than flour because when I was trying to be self-sufficient, many years ago, I had a house cow and lots of milk, but I had to buy flour and eggs were sometimes in short supply so you can make it with 1 egg if you like..
Toad in the hole
Toads
1 lb our breakfast or Cumberland sausages
Yorkshire pudding batter
2 eggs
1 cup full-fat milk
1/2 cup all-purpose flour
good pinch of salt
1 - 2 tbsp lard
Onion gravy
2 onions sliced
2 tbsp all-purpose flour
2 tbsp butter
500 ml pork or chicken stock
Soy sauce
Directions
Make Yorkshire Pudding batter. I mix mine in a jug, it’s easier to pour and saves washing up. Start with the eggs then add flour, salt and milk. I always use a stick blender but you can hand whisk, or an electric beater, however, you like to mix your batter.
Rest the batter for at least 30 mins, but the longer the better, overnight if possible
Put the oven on 425 ℉
Cook sausages until browned, don’t overcook because they will cook more in the oven. I use a cast iron skillet.
When sausages are browned take them from the pan and add 2 tbsp lard to the pan and put it in the oven and get it sizzling hot.
Once it’s sizzling add the sausages back in and then pour the batter over them and put in the oven for about 40 mins. I usually take a quick peak at 30 mins.
While the toad in the hole is cooking melt 2 tbsp butter in a pan and fry the sliced onions.
Once they are soft sprinkle the flour over and stir to mix, then add a quarter cup of stock. stir over the heat and as it gets thicker keep adding more stock a little at a time, bringing it to a boil each time to cook the flour. Add as much or as little stock as you like to your desired thickness.
I always use soy sauce to season my gravy, Thai mushroom soy sauce is my current favourite, and sometimes I add a drop of oyster sauce too, yes I know it’s not traditional - that would be to use bisto or oxo.
When toad in the hole is cooked serve with onion gravy and your favourite veg. We like cabbage seasoned with salt and pepper and fried in butter or bacon fat.
The Yorkshire pudding recipe makes 6 muffin tin yorkies or 1 large - frying pan size
Enjoy! Let me know if you have a gluten-free version
Render your own lard. 4 easy ways including the instant pot method!
Pork fat was more valuable than the Pork Years ago!
They never wasted anything and pork fat Had so Many uses, not all were in our food.
soap making
candles
wound healing/medicinal
salves and balms
greasing machines - (I use lard to season my cast iron skillets and wok)
The 2 types of pork fat are:-
Leaf lard - this is the internal fat that is around the kidneys - this is best for pastry crusts.
Back fat - although we call it back fat, on our pigs it is fat that the butcher trims off the pork cuts. - This is best for sausage making but can be used to render into lard.
YES! you can make your own lard at home!
It is easier than you think.
Stovetop, Slow Cooker, Oven and Instant pot all work great!
Rendering fat into lard
It is not as hard as it sounds, in fact it is super easy. If you can melt butter in a pan you can render lard.
You can use a pan, slow cooker, instant pot, roasting tin, anything that you have!
When I discovered I could render lard in the instant pot I felt like a cavewoman that just discovered fire!
It is perfect in summer when you only want to do small batches and not heat up the house.
To make rendering quicker use ground pork fat but you can also just chop up pork fat.
I have used my food processor to chop the fat which is easier if it is still slightly frozen.
I have even rendered a large block of frozen fat! Not going to lie - chopping fat is tedious so I put a large block of frozen fat in the instant pot - and set it for 1 hour. It renders and is soft enough to chop for a second and 3rd render.
Once it has cooked for an hour just break up the fat. It’s soft and breaks up easily with a spoon, or a potato masher.
INSTANT POT
Put ground or chopped fat into Instant Pot - don’t go above the max fill line.
Add 1/4 cup cold water
Press Pressure Cook (High) for 1 hour
Allow to cool with natural pressure release
Strain into containers (See tips about straining)
You can repeat the process. I do 2 more renderings. The fat will start to get darker so I always strain each batch into separate containers and I use the last rendering for frying.
Tip - lard rendered in the instant pot may have some water which will settle as a gel under the cold rendered lard - I always strain mine into pans lined with parchment or cling film.
When it’s set turn it over and scrape off the gel, then store the lard as normal.
SLOW COOKER
Place the fat in a slow cooker and set it to LOW.
It will take several hours. The cracklings will soon sink down and then rise up again.
When they rise again the lard is done.
Strain into containers (See tips about straining)
STOVETOP
Place fat in a heavy pot (cast-iron Dutch ovens are perfect because they distribute heat evenly), and set it to “2”.
Once it begins melting set it to “1”.
As the fat melts Strain into containers (See notes about straining)
OVEN
Set oven to 200 degrees F
Place it in a Dutch oven or roasting tray don't put a lid on you need the moisture to evaporate.
Strain into containers (See tips about straining)
If you over-cook it the lard will begin to brown and you’ll end up with lard that has a stronger porky flavour. It’s still completely usable for things like frying and sauteing, it’s just not ideal for making sweet pastries and pie crusts.
In its liquid state, the colour of the lard will be like lemonade. Once it cools and hardens it will become pure, delicious, white goodness.
Tips for Straining
Strain it through a fine mesh sieve to remove the cracklings. Then strain it again through 3 layers of cheesecloth to remove the remaining small bits and sediment.
It’s critical that you remove any bits of fat and gristle along with any tiny bits of sediment, otherwise, your lard will get mouldy.
Pure fat doesn’t grow mould, it goes rancid. So if there’s mould on it it’s because it wasn’t rendered long enough to remove all the water and/or it wasn’t strained properly. So be sure to properly strain it.
Let it sit undisturbed at room temperature until it has cooled down and is firm (it firms up pretty quickly).
Tips for storage
Jars
Bread pans - I line with plastic wrap - then I have brick-shaped lard
OR for pre-measured portions and easy clean up - Measure how much a muffin tin holds, line with muffin casings and pour lard in. This is my personal favourite - Then I freeze the lard and take out as I need it.
Cracklings
What to do with the bits left behind - crispy cracklings! Transfer them to a frying pan and fry until they’re puffy and crispy. Add your favourite seasoning. Then if you don’t eat them straight out of the pan you can add to salads as a crispy topping!
Clean up Tips
Yes, making lard can get a bit messy - If you have cast iron pans you need to season then put your lard covered utensils and sieve in the pans to catch all the lard drips.
You can also use parchment paper to lay your utensils on - then you use this lard-loaded paper to grease bread or cake tins, or to season cast iron.
Lard is sustainable & delicious!
It’s listed in the top 10 of the world’s most nutritious foods. what can you use it for?
You won’t find canola or avocado oil in my house I am strictly a Lard girl!
the best chips ever, (fries to my non-Brit readers)
bread - forget the butter and olive oil, I have a recipe for a sourdough sandwich loaf and I only ever use lard!
sauteed meats and veg
Stir fries - yes I use pork fat and lard all the time in stir-fries
Rendered lard is a great butter substitute for cakes and cookies - it is best used in cakes like chocolate cakes or heavier spiced cakes, like ginger cake - you can’t taste the pork fat but you won’t get the buttery flavour that you would be looking for in a plainer, non spiced cake.
Season your lard with herbs and spices and use to roast vegetables.
Sear meat.
