Ingredients and Method
- 250g Strong Bread Flour
- 1 x 7g Fast Action Dried Yeast
- Pinch of Salt
- 160ml Water, at room temperature
- Sprinkling of Semolina, for coating the sticks
- Using a Size 12 or Size 18 Mixing bowl, mix the flour, yeast and salt together before adding the water to form a rough dough.
- Tip the dough onto a floured worktop and knead for about 10 to 15 minutes, before placing back into the cleaned and oiled bowl. Cover with a baking stone, baking tray or cling film for about an hour and a half until doubled in size.
- Once risen, tip the dough back onto the work surface and divide the dough into however many sticks you like. We recommend 8 fairly long ones, but it’s up to you. Roll and shape each piece into a sausage, making sure that the length doesn’t exceed the length of your baking tray. If you want to create different shapes, feel free. A one piece Cumberland sausage shape is just as tasty and fun as a tear and share.
- Preheat the oven to 240°C. Transfer each stick onto a floured tea towel and fold creases to form small walls between each stick and allow to rise again for around 20 minutes.
- Once risen, roll or dust the sticks in semolina. It’s at this stage that you can coat the sticks in other ingredients such as poppy or sesame seeds by lightly coating them in water and sprinkling them with whatever you choose. Then place on a baking tray and bake for 15 to 20 minutes or until golden brown.
- Cool for a few minutes or a few hours. We like ours still warm.