On 03/02/2021 14:13, NY wrote:
wrote in message
...
On 03/02/2021 13:25, Peter Burke wrote:
wrote in :

On 02/02/2021 22:18, Peter Burke wrote:
half rasher of
smoked streaky stretched thin with the back of a cook's knife.
... that's new to me, can you explain?

Ok, the streaky is normally too thick to roll nicely so needs thinned.

Packs normally are rasher pairs side by side, separate the two and
then cut
a single rasher to half length.

On a chopping board hold the half single at one end and with the back
of a
decent sized cooks knife run it along the length of the rasher with the
sharp part of blade angled slightly forward in the direction of
travel. The
rasher will end up longer and thinner.

Judge the required pressure by the result, no result = too little,
disintegration = too much. If in doubt, use several strokes? to get
the
desired result.

Some will still become a bit bitty but it's rare to get a total fail
that
can't be used as a wrap.

I find the thinned/lengthened half rashers to be a good balance in
size &
length for a thin chipolata (been doing the family ones for quite a
while
now) and I usually keep some back in the freezer for roast chicken.

On the sossies, good quality chipolatas are permanent stock items in
Lidl/Aldi so I get mine there. Full length so they need a couple of
twists
and a snip in the middle to separate.

I noticed this Christmas just gone that supermarkets were selling "Pigs
in Duvets" - little sausages wrapped in puff pastry. Yummy.

Isn't that actually a sausage roll in disguise? :-))


Next year my
wife will probably make them from scratch, having got the idea, in the
same way that she makes her own pigs in blankets from thin chipolatas
cut into 1" lengths, wrapped in rashers of thinly-sliced bacon *with
slices of date inside*. The dates add a lovely flavour.