These sausage and bacon savoury bread whirls are perfect enjoyed outside by the bonfire.
Remember, remember!
The fifth of November,
The Gunpowder treason and plot;
I do not really do Halloween, I know it it gaining in popularity, but to me it does not seem very English. Although if all the shops were to decorate for Halloween it would stem the ever earlier tide of Christmas decorations which seem to appear from mid October in the shops. I cannot fathom why such an early start is deemed necessary, and, it somewhat spoils Christmas as I increasingly feel fed up and fatigued by the whole thing by the start of December.
I do enjoy bonfire night and the accompanying fireworks. My birthday falls in the first week of November, so bonfires, fireworks and birthday celebrations are all entwined in my memories. Birthday parties often involved walking down to the village fireworks and bonfire, and in more recent years a group of us went on the London Eye on Bonfire Night and could see fireworks in all directions.
Bonfire food needs to be hot, hearty and easy to eat when wearing thick gloves. A mug of soup always works well, and I made some sausage & bacon whirls to accompany my soup. Delicious when still warm from the oven, enjoyed outside in front of the bonfire dipped in the soup.
Follow these up with some warm, fresh from the oven soul cakes.
Or my spiced sourdough buns!
- 250 ml milk – lukewarm
- 40 g butter – very soft
- 1 tsp bread yeast
- 300 g strong white flour
- 100 g plain white flour
- 1 tbs grain mustard
- 1/2 tsp salt
- 1 tsp vegetable oil
- 1 small onion – finely chopped
- 2 cloves garlic
- 3 rashers streaky bacon – finely chopped
- 2 pork sausages – skinned and broken up
- 2 tbs heaped chutney
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Add the butter and yeast to the lukewarm milk and allow to stand in warm place until the yeast has started to froth.
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Place the flour into a large bowl and mix, add the milk mixture, mustard and salt.
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Knead for 5-10 minutes on a floured surface or in your food mixer with a dough hook for 5 minutes. Cover (I use a hotel shower cap) and leave in a warm place until doubled in size (about 45 minutes).
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Fry the onion, garlic, bacon and sausage meat over a low heat until soft.
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When the dough is risen knock it back and flatten out until about the size of a baking tray.
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Spread the chutney over and then the onion, bacon and sausage mix. Roll up along the long edge to make a dough swiss roll.
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Slice into 7 pieces and arrange in an oiled 26cm spring form tin – one piece in the middle surrounded with the other 6 slices. Cover and allow to rise in a warm place for about 30 minutes.
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Bake at 200c / GM6 for about 30 minutes – if you like you can sprinkle some grated cheese over for the last 5 minutes of cooking.
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Allow to cool for a few minutes, run a knife around the outside of the bread before removing from the tin.
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Enjoy warm.
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Please remember to enjoy fireworks responsibly and that your pets will not enjoy them as much as you do.
Recipe first published October 2013,updated November 2016.
Corin
Hi Helen,
These look amazing. Love the photo with the gloves!! :)
Helen
Thank you Corin. I was especially please with that photo.
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Love these buns, a perfect idea for Bonfire night. I might take some along to one of the 2 parties I’m going to. Any excuse to bake some good bread!
Helen
Thank you Laura. They are another with a good effort to glory ratio. Enjoy your fireworks!
Becs @ Lay the table
Wow Helen, these sound delish, bet the chutney really adds to the flavour too! Agree with Corin, that photo is brilliant!
anna @ annamayeveryday
The whirls look great and I agree with you about the shops starting Christmas too early!
Beth Young
This looks amazing! So clever! Really want to give it a go myself now!
Jude - A Trifle Rushed
What a super idea, none of that juggling a bun and sausage! We stay in with the dog on November 5th, but I can see these being perfect for an Autumnal Picnic.
The photo is fab, it sums up the fun of Bonfire Night!
Bintu @ Recipes From A Pantry
I am sooooooooooooooooohungry that I cant stop staring at these photos right now. These look delish and I love the itty bitty onions peaking out.
Michelle Utterlyscrummy
Stunning photo! Fab recipe, Autumn picnic friendly as well as bonfire night snacks. Would be a welcome addition to lunchboxes too. I’ll definitely put these on my “Must Bake List. I like the look of the plate too, lovely pattern, picnic plates can be somewhat gaudy but the plate looks great. :)
Jerome Omemade
Fantastic idea! Perfect for outdoor eating. These would go down well with our four children. I will definitely try these.
All That I'm Eating
I know what you mean about being tired of Christmas before it’s even started! These buns would be just perfect for munching by a bonfire!
Helen
I seem to go though Heathrow at the end of October each year and m Facebook memories tell me how cross I get about the Christmas decorations before December.
I love these buns, and need another batch.
Choclette
I’m with you on Halloween and infinitely prefer Bonfire Night. However, it is a very British tradition – shipped over to the states who’ve added a few bells and whistles and shipped it back to us again!
Helen
I love bonfire night, not least as it is two days before my birthday.
Camilla
Love these and know my kids would go mad for them too, I wonder who started the sausage thing at Bonfire Night?
Helen
I think that sausages are so convenient to cook for out door eating.