12 Days Of Beef Dripping Recipes: Day 3

We have teamed with James Whelan Butchers to bring you the 12 Days of Beef Dripping Recipes. So far we have given you  Sticky Roast Parsnips, Chantenay Carrots, Glazed Sprouts  & Apples & Mince Pies. We have the perfect scrumptious recipes to get your tastebuds tingling just in time for Christmas….Enjoy!

12 Days Of Beef Dripping Recipes, Day 3: Beef Dripping Shortcrust Pork and Cranberry Sausage Rolls

Beef dripping shortcrust Pork and Cranberry Sausage Rolls

Ingredients:

• 225g strong white bread flour
• 50g butter, diced
• 50g beef dripping
• 6 pork sausages
• 1 free-range egg

Ingredients for sausage meat:

• 450g free-range pork sausages
• 30g dried cranberries, chopped
• 1 orange, finely grated zest
• 6 sage leaves, finely chopped
• 1 egg, beaten
• 2 tsp fennel seeds

Method:

1. Sift the flour into a large bowl and add the butter and beef dripping and rub with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the salt, (normally at this point you’d add 2-3 tbsp water when making regular shortcrust pastry but it wasn’t needed with this mix) and combine ingredients to form a dough.  Knead on a gently floured surface, roll into a ball and wrap in cling wrap and place into a fridge for about 20 minutes.
3. Preheat your oven to 180ºC/350ºF/gas mark 4.
4. Make a slit down the length of each sausage and remove their skins. Place the meat in a large mixing bowl with the cranberries, orange zest and sage and mix till well combined. Halve the mixture and, using slightly wet hands, gently form each into a long skinny sausage the same length as the pastry.
5. Mix the egg and brush on the pastry edge, it’s going to be your glue, then fold one side of the pastry over, making sure the filling is nice and secure.  Press down the edges with your fingers and make sure you have a good seal. Don’t over wash the pastry or it will be too wet to stick together.
6. Cut the long rolls into the size of sausage rolls you’d like and put them on a greased baking sheet.  Brush with the rest of the egg and bake in the preheated oven for 25 minutes or until golden and cooked through.

 

Awarded the Great Taste Golden Fork award and named Supreme Champion at this year’s prestigious awards in London, James Whelan Beef Dripping is produced in Clonmel by Pat Whelan, a fifth generation butcher, and made from the purest suet from grass fed Irish Angus and Hereford beef, and wrapped simply in white waxed paper. These magical creamy ingots transform roast vegetables, crisp potatoes into delicious roasters and make the most perfectly golden fish and chips. The product stays fresh for up to six months, simply stored in a cool dark place.

In the words of Pat Whelan, “It’s the taste of my childhood, our Beef Dripping is nutrient rich, high in omega-3 acids, clean, pure and carries great flavour, whether for frying a steak, roasting potatoes, or spread onto good bread like lardo.” Just a spoonful of this once forgotten favourite can form part of a balanced diet and impart a rich savoury note into all manner of dishes, from roast potatoes and shortcrust pastry to the effortless indulgence of dripping on toast with a pinch of salt. 

The Beef Dripping,priced €3.99, is available  online at www.jameswhelanbutchers.com and from James Whelan Butchers at Clonmel, Tipperary, Avoca Food Market, Monkstown and Avoca, Rathcoole.