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.
- 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
- one spiral sausage like cumberland, or two sausages of your choice
- a handful of washed spinach or other greens
- three mushrooms, sliced finely
- 2 egg yolks
- juice of half a lemon
- 50ml coconut oil
- salt to season
- chilli flakes - I use Korean chilli which is sweet and not too hot, as I do often
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