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 Last week we were craving sausage rolls.  I don't believe that I had ever tasted a sausage roll prior to coming here to the UK.

My mother used to make weiner rolls when I was growing up. They were something we all loved as a family. 

 Mom made beautiful plain pastry. It wasn't puff pastry, just plain. All of her pies, etc. were beautiful and we loved them.

When she made weiner rolls she would make her regular pastry recipe and then roll it out. The rolled pastry would be cut into rectangles large enough to wrap around weiners, enclosing them completely.

 You can even get Vegetarian ones.  Both are wrapped in flaky puffed pastry.  Of course you get what you pay for.  

The more expensive ones will have a lovely rich and ample meaty filling. Using a quality sausage meat.  The cheap ones will be mostly pastry and filled with nasty sausage meat. People seem to enjoy both.

 The first time I tasted a homemade one was at my friend Joy's in South Wales.  They were magnificent. It truly was love at first bite.  

You can find her recipe here.  She was really generous and shared it with me. I think she also sent us home with a bag filled with them that visit along with her gorgeous lamb samosas!

 This recipe for Apple & Sage Sausage Rolls was one I had clipped from the BBC Good Food Magazine back in 2012.  I had saved it in my recipe files to bake one day.   

I discovered it while going through them the other day and thought that there would be no time like the present to make them. I had puff pastry and sausage meat in the freezer that I needed to use up.

 The directions were a bit ambiguous.  I have tried to make them as straight forward as I can, as well as adding my usual North American measurements. 

Try to use the best sausage meat that you can afford.  I actually did a tutorial on making your own sausages here. 

 I know you won't be able to get British Sausages in North America.  You can however make some tasty sausage meat yourself. I highly recommend it.  They are really delicious.

You only need the meat to make the filling for these sausage rolls. It is mixed with chopped fresh sage and apple. I peeled the apple.

 I used French all-butter puff pastry that I had in the freezer. If you can find all-butter puff pastry, I really recommend it.  

I always think it is best to use natural ingredients whenever you can. I don't like things with artificial ingredients and preservatives.  Go as pure as you can.

One thing I will miss about the UK are the lovely sausages they have over here. There are about as many varieties of sausage as there are areas and counties. 

Nevermind, they have good ones in Canada as well! There will always be things we miss about the places we have lived. 

Now I have never been to Greece, but it is a place I have always wanted to go . . . since I was about 10 years old and saw Haley Mills in the Moon Spinners. It looked like a fabulous country to visit and it is still my dream to one day visit. I am sorry they are having so many problems at the moment. I hope that they are able to work their way through this hard time they are having.



I have had a kebab though . . . a kebab is a very popular takeaway dish here in the UK. (Especially when all the pubs and bars start to empty out on a Friday and Saturday night!)You see them in all of the takeaways . . . big slabs of mystery meat, on a huge skewer, rotating in front of a heat lamp thingie. They slice the meat off onto a pita bread and cover it with salad and sauce. They sell tons of them . . . I have had a chicken one before and it was quite good. I have never had a mystery meat one though . . . and I somehow don't think I ever will . . .



And really . . . after having watched The Food Inspector the other week . . . I doubt that I ever will have a chicken one again either. UGH!!



These tasty Souvlaki are so much nicer . . . and healthier too. Plus you know exactly what is in them.



You are supposed to zip open the pita bread and pile all the fillings inside . . . but in all truth that has never worked for me . . . they always fall apart. I would rather just put the warm pita bread on a plate and pile everything on top of it and eat it with a knife and fork.



I know. Me = party pooper! Nevermind . . . it doesn't matter how you eat it. It's delicious. End of.



*Souvlaki in Pita*
Serves 4
Printable Recipe

This is considered to be the Greek Equivalent of the Kebab! We sell enough Kebab's in this country on Friday night. I reckon this is a much healthier option and a lot tastier as well!

4 large pita breads
water and olive oil to moisten
2 tsp chopped fresh oregano
2 TBS freshly squeezed lemon juice
1/2 medium onion, peeled and coarsely grated
fine sea salt and freshly ground black pepper to taste
2 TBS extra virgin olive oil
500g lean pork or lamb, cut into 1 inch cubes (1 1/4 pound)

For the Salad Bits:
lettuce thinly sliced
cucumber, sliced
red pepper, sliced
tomatoes, cut into wedges
radishes, sliced
1 small red onion, tpeeled and thinly sliced
flat leaf parsley leaves, torn

For the Garlic Dressing:
100ml of thick, strained Greek Yoghurt (about 3/4 cup)
4 cloves of garlic, peeled and crushed
3 inches of cucumber, coarselyated and then squeezed dry
1/2 tsp fine sea salt

Metal skewers for grilling



Sprinkle the pita breads with water and olive oil. Either grill them, or bake them at 180*C/350*C/ gas 4 for 3 to 5 minutes, just long enough to soften them, but not dry them out. Place them in a warm place and cover with a tea towel to keep warm.

Put the oregano, lemon juice, grated onion and some salt and pepper in a bowl. Whisk in the olive oil. Add the meat cubes and mix them into coat them completely. Allow to sit and marinate for at least 20 minutes. Drain and then thread onto metal skewers. Cook on a preheated barbeque, or on a stove top grill pan, turning occasionally until golden outside and cooked through. (5 to 8 minutes)

While they are grilling toss together your salad choices in a bowl. Set aside.

Whisk together the yoghurt, garlic, cucumber and salt in a bowl.

Add a dollop of this to each warmed pita bread. Top with some salad and push the meat off of the skewers on top. Drizzle with a bit more of the garlic dressing if you want. Serve immediately, while the bread and meat are hot, but the dressing and salad are cool.

PS - I don't want a lot of Greeks messaging me and telling me this isn't authentic. It's not supposed to be. This is The ENGLISH kitchen. 'Nuff said.