A British finger food classic!
We love a sausage roll but it’s hard to get good ones and even harder to know if the pork in them is of a good quality from a sustainable source. It’s far better to make your own for the party season…
For the meat filling
- 1kg finely minced pork, ideally a mixture of shoulder and belly
- A small bunch of chives, finely chopped
- 1 tsp chopped thyme leaves
- 1 tbsp chopped sage leaves
- 1 tsp garam masala
- A small pinch of cayenne pepper
- 100g fresh white breadcrumbs
- 1 tsp salt
- Freshly ground black pepper
For the rough puff pastry (in case you don’t want to buy ready made)
- 175g unsalted butter, chilled and cut into small cubes
- 350g plain flour
- A good pinch of salt
- About 3–4 tbsp iced water, to mix
- Egg wash (beaten egg mixed with a splash of milk), to glaze
- Fennel seeds and flaky sea salt, to finish
- For the filling, mix the pork with the herbs, spices, breadcrumbs, salt and pepper. Break off a little nugget and fry it so you can make a call on the seasoning. More herbs could be added or perhaps more cayenne if you like it hot.
- To make the pastry, combine the butter cubes in a bowl with the flour and salt, then add just enough water to bring together into a fairly firm dough. On a well-floured surface, roll out the dough in one direction, away from you, to a rectangle about 1cm thick. Fold the two short ends into the middle so they overlap. Give the pastry a quarter-turn, and repeat the rolling and folding process five more times. Wrap the pastry in cling film, then rest it in the fridge for 30 minutes–1 hour.
- Roll out the pastry on a floured surface to an oblong, about 45 x 12cm and 4mm thick. Lay the sausage meat along one long side of the pastry, about 3cm in from the edge. Brush this pastry edge with a little egg wash and fold the other side of the pastry over the top of the filling to enclose it. Crimp the edges together well to seal.
- Lightly brush the pastry with a little of the egg wash, then scatter over the fennel seeds and a light sprinkling of flaky salt. Place the sausage roll in the fridge for 10 minutes or so to firm up. Meanwhile, preheat the oven to 180°C.
- Using a serrated knife, cut the sausage roll into 8 lengths and place on a baking tray lined with baking parchment. Bake in the oven for 35–45 minutes, until golden brown. Remove the sausage rolls from the tray to a wire rack to cool. Eat warm or leave to cool before serving. They can be kept in the fridge for a day or two.