Sausage, Mushroom & Spinach Flatbread with Dairy Free Lemon Hollandaise Recipe 

My local farmer’s market is a joy. Compact and varied, I do most of my weekly food shop there. I know the farmers and producers well by now, and I have a few favourites that I never miss. I know that when I get home to London there will be pumpkins and squash aplenty. I also look forward to visiting my local farmer and seeing what he has got. The meat and the cuts vary week on week based on what comes from the farm. Sometimes he has pork cheek, the whole jowl, and I love to roast those or stick them on the BBQ. He always has veal, minced and escalope, brisket, steaks, and sublime minced beef. I know that whatever he has, it will be delicious, it always is.

I bought these spiral sausages from him before I left for Australia and their twistiness made me think of nothing else but round bread. I wanted to embed those sausages in a flatbread and make a meal of it. Brunch, of course. Making bread is easy when you have a mixer with a dough hook, it literally makes itself, and so I make batches of dough reasonably often. The same batch of dough can become many things: pita, pizza, lahmucun, bread rolls. This time, it became a sausage flatbread.

On top some lemon hollandaise, a speedy blender hollandaise that is dairy free to. WHAT? Yes, this is made using coconut oil for those who can’t have dairy, but if you can do feel free to use magical butter here too (it is a very good thing). Hollandaise has a well earned reputation for being finnicky, and it is, it splits and it needs to be made fresh, but this speedy take on it is a cracker and takes most of the pain out of it.

Now of course, not all of you live near my farmer’s market, but cumberland sausages are spiral, and there are spiral sausages from many other countries too. You don’t even need a spiral sausage, it just looks pretty. A couple of normal sausages will taste just as good. To accompany the sausage I sliced a couple of mushrooms and wilted a handful of spinach. Choose your own adventure topping wise, but this is a good place to start. Any greens will do, but do wilt them first or they will make the flatbread soggy as it cooks.

Sausage, Mushroom & Spinach Flatbread with Dairy Free Lemon Hollandaise
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Sausage, Mushroom & Spinach Flatbread with Dairy Free Lemon Hollandaise

Ingredients

    dough
  • this will be enough for approx 6 flatbreads, freezes well rolled out flat with greaseproof paper layers in between and wrapped in cling film
  • 450g strong flour
  • 10g dried yeast
  • 300ml just warm water
  • 25ml extra virgin olive oil
  • a generous pinch of sea salt
    per flatbread
  • one spiral sausage like cumberland, or two sausages of your choice
  • a handful of washed spinach or other greens
  • three mushrooms, sliced finely
    dairy free lemon hollandaise
  • 2 egg yolks
  • juice of half a lemon
  • 50ml coconut oil
  • salt to season
    garnish
  • chilli flakes - I use Korean chilli which is sweet and not too hot, as I do often

Instructions

  • Make your dough first.
  • I use my mixer with a dough hook for this but you can do it by hand also. Put all the dry ingredients in a large bowl and add the oil. Add the water a little at a time, mixing it through either by hand or with your dough hook and mixer. You may not need all the water, you may need a little more. This depends on the humidity and the flour. Every brand is different.
  • When the dough has come together to a ball knead for 10 minutes or 5 minutes if you have a mixer with a dough hook. Cover with cling film and let it rise slowly in the fridge overnight or let it rise in the warmest part of your kitchen until it has doubled in size (about 40 minutes to an hour).
  • Knock the dough back by literally knocking the wind out of it, and let it rise again for another 10 minutes at room temperature. It is now ready to use.
  • Preheat the oven to 220 deg C
  • Fry the sausage until brown on each side (or you can cook it in the oven as the oven heats up).
  • shape the dough and build the flatbread
  • This is simple. I just take a handful, shape it into a ball and stretch it into a rough approximately even circle using my hands. I like the rustic nature of this and it is easy and fast. You can of course roll it out on a floured board too.
  • Put the shaped dough on the (floured) tray you are going to bake it on. Put some spinach on top, the mushrooms and then the sausage. Bake until the dough is crisp and golden. As we have pre cooked the sausage, that will be good too.
  • prepare your hollandaise
  • While the flatbread is baking, prepare your hollandaise, it just takes minutes.
  • Heat the blender up by adding boiling hot water from the kettle to it for a minute or two. Discard.
  • Put the egg yolks and lemon juice in the blender and whizz until very well combined.
  • Melt the coconut oil and while still hot, add in a very slow drizzle while the blender is running.
  • It will all come together and form a lovely glossy hollandaise, don't panic if it doesn't happen immediately, it will. Season with sea salt to taste.
  • Serve
  • When the flatbread is baked, serve immediately with the hollandaise on top.
  • Enjoy!
  • http://eatlikeagirl.com/brunch-sausage-flatbread-dairy-free-hollandaise/

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