From my Scottish Grandmother - Aberdeen Sausage, made the traditional way, not a meat loaf roasted in a cake tray (that’s simply meat loaf). The traditional Aberdeen Sausage is lean mince, finely chopped bacon, 1 egg, tomato & worcester sauce, 2 day old bread put through the blender until fine chopped, mix it all together, roll into a long roll, tie in a floured cloth, make sure the whole loaf has been floured, then tie each end – make sure your ties are good and tight, place in a large saucepan of boiling water. Allow to boil for 2 hours, roll in brown breadcrumbs whilst still hot, serve when cold. It’s simply delish.
From my Cornish Grandfather – Pasties, the real ones. Shortcrust pastry, you can either make your own or simply buy ready-made. Roll out pastry until suitable size. Cut skirt steak into fine strips (has to be that particular cut of meat or you won’t get enough juice for the filling to cook, finely slice potatoes & onions. Layer the steak, then potato, then onion on the pastry base, continue until you have three layers of each, season with salt & epper. Stretch the pastry over your layers, then plait to the side, brush over with beaten egg then bake in a moderate oven until cooked.
It really depends which part of Cornwall you hail from, some plait on the top, but my Grandmother always insisted on the side plait. Forget about the tasteless Pasties you buy from the pie shops, they just can’t compete with the real thing.
O/H is a Chef from Liverpool, England and loves both of these recipes.
