This makes one damn fine 'boneless' McRib - but not because it's a preformed patty made out of ground pork something. It's because you cook the rack until you literally can pull the bones out...
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Could this possibly need more of a description? Cuz if it does, maybe you should be watching Rachael Ray.
Classic, old-school British pub food that’ll have you say “ello guvna!” in no time.
Crispy, puff pastry encased little bites of sausage heaven, these two ingredient gems are always a huge hit (unless you eat them all yourself first).
- 1 package turkey or pork breakfast sausages (not the fully cooked kind)
- 1 package puff pastry sheets
- 1/2 cup steak sauce
- 2 tablespoons apricot jam
- Let pastry defrost on counter about 20 minutes before using
- Make a lengthwise slice in each sausage and remove casing
- Cut pastry sheets into 3 sections, and lay one section on a floured work surface
- Use rolling pin or bottle to make sheet section a little thinner and longer
- Place 3 sausages (without their casings) end to end on pastry sheet
- Roll sheet over sausages into a long snug tube, and cut off excess pastry
- Cut each tube into 8 pieces and place on lightly greased baking sheet (you can use parchment or wax paper instead if you like)
- Bake at 350 for 20-25 minutes until lightly brown
- Mix steak sauce and jam and use as dipping sauce
With sautéed spinach, cheese, egg and maple butter - can you say ‘oh my!’?