This is a more fuss free version of the Piggy Cheeky Wellingtons I made.
Cook your pigs cheeks the same way by gently cooking overnight in a low oven. Let them cool then trim them lengthways so they are thinner and more suitable for sausage rolls.
Give them a little smear of mustard and then wrap them in puff pastry. Bake for 15 minutes until the pastry is browned and serve with some mustard and a pint of beer.
The meat melted and the pastry crunched. They are cheap. Delicious. Easy. And divine. Without question, these are the best sausage rolls ever - Ginger Pig included.
Just thinking about pig cheek sausage rolls has made me want to own a pub specialising in serving imaginative bar snacks that use cheap bits of meat. We’d have Scotch eggs on a par with the Harwood Arms, pork pies that make Helen’s look average and pigs cheek sausage rolls that make you wonder why you ever visited the Ginger Pig. And all for a couple of quid.
We’d also make biltong from ox cheek and serve chitterlings to unsuspecting drinkers. Imagine how tasty chicken oysters would be encased in a thin dumpling? And the bliss of tucking into a platter of bourbon glazed short ribs. Ramekins of hare pate would be a doddle. Pork belly confit would be a favourite. Just thinking about deep fried skate knobs makes me feel weak at the knees, ankles and toes.
And what’s wrong with doing a range of larger more tapasy type dishes of pigs cheeks in cider and cream? Or slices of slow cooked ox cheek with smoky mash?
If you’ve got any ideas for imaginative pub bar snacks let me know and we’ll start a pub together!