A delicious giant sausage roll for a party or a picnic ( when we can….) from Georgina Hayden.
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 4 leaves sprigs of sage picked and sliced
- 400 g good quality pork sausages
- 40 g fresh breadcrumbs
- 320 g ready-rolled puff pastry
- 3 tbsp piccalilli plus extra to serve, if you like
- 125 g mature cheddar coarsely grated
- 1 egg well beaten
- 1-2 tbsp mixed seeds
Servings:
Instructions
- Preheat your oven to 220C/200C fan/gas mark 7. Place a small frying pan on a medium heat and add the olive oil, chopped onion and sliced sage. Sauté for 12-15 minutes, then spoon into a large mixing bowl to cool.
- When completely cold, squeeze the sausage meat from the skins directly into the bowl and season with a large pinch of pepper and a tiny pinch of salt. Add the breadcrumbs and, using your hands, mix everything together.
- Lay your puff pastry out in front of you with a long edge facing you and run a knife horizontally along to cut it into two long rectangles, with one slightly wider than the other.
- Place the narrower one on a greaseproof-lined baking sheet and spread the piccalilli down the middle, leaving a 1cm border along each edge for the pastry to join together.
- Evenly shape the sausage mixture on top of the piccalilli and then top with two thirds of the grated cheddar. Gently brush a little egg wash along the pastry borders around the sausage meat.
- Drape the second piece of puff pastry over the meat and, using a fork, press the edges together, all along the sides and ends, so you have a giant sausage roll.
- Brush the top all over with the remaining egg wash, then sprinkle over the seeds and remaining cheddar.
- Use a sharp knife to lightly and evenly score the pastry along the length of the sausage roll into six portions – make the end pieces slightly more generous to accommodate the pastry border.
- Place in the oven and bake for 35-45 minutes, or until golden and cooked through. Leave to rest for 10 minutes and serve warm or later at room temperature.
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