Dumpling-Flavored Sausage Rolls

Dumpling-style Sausage Rolls
Dumpling-style Sausage Rolls

Here’s the story behind these dumpling-flavored sausage rolls. We had friends over at Christmas, and while serving up a plate of pigs-in-a-blanket, my friend pointed to them and said “Hey, what do you British call those? Isn’t there a crazy, funny name you have for those?” I was momentarily nonplussed as, a) we usually DO have a crazy, funny name for things, but b) I had no idea what else we might call them, having been out of the country, and therefore the loop, for about twenty years. (“Her Majesty’s Tiniest Corgis”? “Cheeky Blinders”? Answers on a postcard, please.)

A brief research session reminded me that Brits traditionally reserve the term “pigs in blankets” for small, un-cased sausages (which we call chipolatas) wrapped in bacon, not puff pastry, and that they’re a Christmas staple. (I then asked both my siblings to confirm this and they went straight for the sausage-in-pastry option instead, which, honestly, helps NOBODY.)

But while this post is about sausages in puff pastry, we’re not making pigs in blankets. We’re making sausage rolls. And we’re making them dumpling-flavored – seasoned with ginger, garlic, scallions and chili. Buckle up! 

Read more

Caramelized Apple, Shallot and Cheddar Tart

Apple, Shallot and Cheddar Tart

Apple, Shallot and Cheddar TartPuff pastry tarts with a creamy Cheddar spread, topped with sweet caramelized shallots and apples. Topped with a sprinkle of fresh thyme and a little spicy chili flakes. Sweet apples and tart Cheddar cheese? A marriage made on a local farm.

As this, the strangest of years, winds toward its close, we are especially grateful to the local farms that have been going above and beyond to keep everyone fed. Restaurants, usually a major destination for farm-grown food, are going through a major upheaval, and a direct relationship between farms and the people they feed is now more important than ever.

Here in the Northeast, our farms make maximum use of every single day in the relatively short growing season, and dairy farms play a huge role in local produce. Cabot Creamery is a co-operative of 800 farm families in the New England and New York area. They’re a certified B corporation, meaning that not only do they strive for the highest quality dairy produce, but responsible land stewardship, ethical production, and community giving are at the core of everything they do. We’re incredibly proud to partner with them for this recipe. 

And here in the Hudson Valley, you can’t miss the major harvest of late Fall. You’ll see apple orchards dotted across the whole region — this part of New York produces around one fifth of the entire apple output of the United States. A huge variety of apples is grown, from the pie favorites Granny Smith, Pink Lady and Honeycrisp, to eat-out-of-your-hand Gala, Jonagold, and Macoun. 

Apples_Still Life

So, armed with the apples of the Hudson Valley and the sharp cheddars from Cabot’s farms, we decided to make something to celebrate our local farms: a Caramelized Apple, Shallot and Cheddar Tart.

This post was created in partnership with Cabot Creamery.

Read more

Are you excited?Your FREE Dutch Oven guide is just an email away!

Get our free guide to Dutch Ovens - Five Reasons Why the Dutch Oven is the Number One Pot in Our Kitchen!

Contains expert tips, techniques and recipes to help you make the most of your Dutch oven. Written by us, Matt and Emily. 

(We promise not to share your information.)

Want more hot dishes?Get regular recipes and articles sent straight to your inbox

We'll send you regular recipes as soon as they're published!