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.