There was a sense of déjà vu as we gathered again at the Golden Cross in Saunderton. There were mutterings that we would all know exactly where we were going due to two runs from the same pub within a month, but there were no complaints, even a half-hearted cheer, as Aud told us the long was 5 miles and the short 3.5 miles.
We set off with our torches, but without needing them for a good 45 minutes, and all headed left up Slough Lane with a nice incline to get the legs warmed up. As I have forgotten where I put the map of the run, I have no idea where we went, but it was a good run with plenty of flour. It was very scenic in parts, there were some ups and downs and very little shiggy. We ran through fields and woods and as far as I’m aware it was a moose-free hash! We ended up catching up with our hare towards the end where the On-Inn was welcomed in good time, which was just as well as we needed all the time we could to get through the copious amount of food.
The spread of post-hash grub, was delivered firstly by the poor landlady tripping through the kitchen door and spilling a large platter of sausage rolls onto the floor. The four-legged hashers thought that Christmas had come early with all the crumbs to mop up once the sausage rolls had been retrieved before the 10-second rule had lapsed. As we’re not a fussy bunch we dusted them off and devoured as many as we could before the platters of onion rings, spring rolls, chips and cheese sticks came out. I think I say this every week, “good job we don’t come hashing to lose weight!”, especially as some sweet treats were also handed out! Thanks Aud, for a lovely run, and even lovelier grub!
And as my run report wasn’t very detailed I have included a sausage roll recipe to spice it up!
- 1 tablespoon olive oil
- 2 red onions, halved, thinly sliced
- 1 1/2 tablespoons brown sugar
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- 1 egg, lightly beaten
- 8 thick beef sausages
- Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a non-stick frying pan over medium-high heat. Add onions and cook, stirring often, for 10 minutes or until tender. Add sugar. Cook, stirring, for 5 minutes or until caramelised. Set aside for 5 minutes to cool slightly.
- Cut each pastry sheet into 4 squares. Place 1 square on workbench. Brush 1 edge with egg. Spread 1 tablespoon onion mixture over pastry. Top with 1 sausage. Roll up pastry to enclose sausage, with egg-brushed edge on top. Press to secure. Place, seam side down, on tray. Repeat with remaining pastry, egg, onion mixture and sausages. Brush tops with egg. Score with a knife. Sprinkle with pepper.
- Bake for 20 to 25 minutes or until sausages are cooked through and pastry is golden.
- Take out of the oven and avoid dropping on the floor.