Sausage meat can't be that hard can it ? Apparently not, its meat (pork is my choice),fat, spices & filler. I asked the butcher about the meat and he recommended a mix of shoulder & belly & make sure I used the fat.
I found I had a little too much of everything to make a manageable plait, so I trimmed things off to make sausage rolls with the left overs. Then came the plaiting. I really am not good at this kind of thing & the book wasn't much help (simply work left to right creating a plait along the meat).
So the plaiting was well pretty wonky (thank goodness thats not going to be needed for the wellington as it does distract at least a little from the dish). My oven is a bit random at times and having done a bit of cooking earlier the suggested gas 8 was a bit full on for the pastry, so Iturned it back & used my trusty Fantast to let me know when the pork had reached a reasonable temperature. Once it was done I let it rest whilst I steamed some leeks & mashed some potato to go with it. It turned out pretty well for a hot & filling supper, plus there is enough to eat cold for lunch at work tomorrow, which will be pretty nice.
Like I said, a little wonky but very tasty.