Metropole - October 2017

BE MY GUEST

Sausage

Rolls

Preheat oven to 200°C

(180°C fan-forced). Remove

the sausage meat from the

casings, place in a bowl,

and mash.

Open the puff pastry and

arrange into a rectangle, with

the long edges at the top

and bottom. Place the

sausage meat along the top

edge of the pastry, leaving

a small gap, forming a

single log from one end

to the other.

Take the top edge of the

pastry, wrapping it over the

sausage meat, then slowly

roll toward you. In about

one and a half turns, you

will have formed the

sausage roll.

Slice into individual sausage

rolls, as big or small as you

like, and place them on a

sheet pan lined with baking

parchment. In a small bowl,

mix the beaten egg with a

splash of milk. Brush the egg

wash on the pastry tops of

the sausage rolls.

Place the rolls in the oven

for around 25 mins or until

puffed and golden brown.

Serve with chutney if

desired (recipe available at

britwurst.com).

sausage maker

Bangers Abroad

An expat has made a tidy business out of delivering tasty

traditional British breakfast sausages to hungry Viennese

by Liam Hoare

Richard Holmes had always been a hobby cook, but in 2011 he began a venture that

would take over his life: Britwurst, which introduced the British “banger” to a city be-

holden to the Bratwurst and Käsekrainer. “In expat forums, I started seeing people post

that they missed bacon and sausages,” Holmes said. “So I thought, ‘Okay, I’ll give it a go.’”

He invested in equipment and began playing around with recipes, giving products

out as samples to friends. Word of mouth, press publicity, and hard work grew his busi-

ness early on. Holmes has had a pitch at the Karmelitermarkt on Saturdays since

2015, and in 2016 began providing sausages to Do & Co and the Mercedes-Benz

Formula 1 team.

Britwurst’s main product is the traditional breakfast sausage. “Everyone has their

own recipe,” Holmes said, but his is a simple combination of pork (60/40 shoulder and

belly meat), dehydrated pea shells (instead of rusk, making them gluten free), salt and

pepper. All his ingredients are locally sourced. The pork comes from Fleischerei Hödl

in Liesing, whose free-range pigs are reared in Tullnerfeld in Lower Austria.

“At the market, the majority of my customers are Austrian,” Holmes says. They

come for the more offbeat flavors, like cheese and jalapeño or Thai scented with lem-

ongrass and galangal, as well as seasonal offerings like lamb. You try things out and see

what works, and with Britwurst, Holmes has found a winning formula.

Ingredients

Serves 4

1 packet puff pastry,

approximately 275 g

1 packet Britwurst

1 egg, beaten

Milk

Britwurst

2., Karmelitermarkt

Sat 7:00-13:00

0676 9600 139

britwurst.com

PHOTOS: UDO STARNEGG.