“A sausage runs through it”

This is not going to be pretty

OK, on my previous posts, I’ve received some suggestion that possibly I should have put photographs with it. By way of revenge, this post is going to be entirely photographs, and the only explanation I shall give is that it had been a long week at work and the idea of making something like a baguette with a seam of sausages running through it seemed like a good idea.

I started with two kinds of sausage – a dense lamb/beef moroccan type affair, and a more traditional pork sausage, though still quite a dense one.

As you will see, the dough rose considerably more than expected: I expected maybe an inch or two of bread all the way around the sausages, but it became massive!

I’m off to make a bacon sandwich.

This post was originally written by Paul Thompson on our shared blog, Foody Finds.

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