How to make it

  • Preheat the oven to 350°F/Gas Mark 4.
  • Remove the meat from the sausage casings and crumble it up in a bowl.
  • Using a meat mallet pound out the steaks until about 8 x 6" in size. Lay a sixth of the sausage-meat in a 'column' about a quarter of the way from one of the short sides of the steak. Roll up to form a cylinder, then put this 'seam side-down' in a lidded baking dish or casserole dish. Repeat with the rest of the steaks. Any left-over sausage meat can be rolled into little meatballs and put in beside the rolls. I don't bother to brown the meat first, or tie the rolls up. I just bung everything in the dish and into the oven, so this dish is easy. I use a 26 cm. (about 10¼ inch) Le Creuset circular casserole dish but any-shaped dish of similar size can be used as long as it has a tight-fitting lid.
  • Scatter the onions, garlic and tomatoes at the sides of the group of four 'olives'.
  • Sprinkle over with the herbs.
  • In a measuring jug, make up the gravy, any good store bought mix is fine.
  • Add the cocoa powder, Worcestershire sauce, wine and nutritional yeast, mix well, and pour over the 'olives'. (Nutritional yeast isn't essential but it enhances the flavour and boosts the B vitamin content of the dish.)
  • Cook in the oven for 1 hour 30 minutes, turning each 'olive' over half-way through.
  • Serve with any starch and vegetables of your choice.

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