Bloody Small Intestines
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 25 minutes
Serves: 20 people
Degree of difficulty: medium
- 800g/28.2ozs. chorizo sausages, skin removed
- 2 cups fresh breadcrumbs
- 1.5 cups/180g/6ozs grated cheese
- 375g/13.2ozs. packet filo pastry (21 sheets of filo pastry)
- 300g/10ozs. butter, melted
- 1/2 cup tomato sauce
Step 1 - Preheat oven to 200C/400F. Butter or oil a 37x25cm (14.8x10inch) rectangular baking tray with sides. Mix the sausage meat, breadcrumbs and cheese together and test for seasoning by cooking a small teaspoonful. Add salt if needed. Shape into thin sausage shapes of different lengths.
Step 2 - Lay out one sheet of filo pastry on a clean surface and brush with melted butter. Add another sheet, brush again and then add one more sheet so you have three sheets of filo in total. Place the sausage mixture on the long end and roll up the pastry in a maze pattern like intestines. Repeat until the tray is full of burek.
Step 3 - Brush with the tomato sauce (for blood) and bake for 25 minutes. This can also be made ahead of time and frozen (unbaked).