One of my favourite things about Christmas is being able to make my Posh Sausage Roll. I watched Tom Kerridge create this on TV and I knew it’d be an instant winner at my house on Boxing Day so I got making with my own little twist!
Here’s what you need to make it:
1 chopped medium onion
2 chopped garlic cloves,
6 slices smoked streaky bacon, diced
600g minced pork
200g sausage meat
2 tbsp chopped parsley
Pinch of ground ginger
Pinch of nutmeg
Pinch of chili flakes
Pinch of cayenne pepper
Salt and freshly ground black pepper
2 large free-range eggs, beaten
50g of bread crumbs
1 sheet all-butter puff pastry rolled
And here’s how I made it:
1. Preheat the oven to 200C/400F/Gas 6.
2. In a frying pan, gently fry the onion, garlic and bacon. Place the mixture into a bowl and leave to cool.
3. Place the minced pork and sausage meat into a large bowl. Add the parsley, ginger, nutmeg, chili flakes and cayenne pepper, and season with salt and pepper. Add the onion mixture to the bowl along with two of the eggs and the breadcrumbs. Mix together to create your filling.
4. Dust a surface with flour and lay out the rolled pastry. Place the filling onto the pastry and make a sausage shape off-centre. Brush the edges of the pastry with the remaining egg. Fold the pastry over to create the sausage roll. Seal around the edges and brush with the egg. Using a sharp knife, slash the top of the sausage roll to create lines in the pastry. Finish with a grind of black pepper.
5. Place in the oven and cook for 10 minutes at 200C/400F/Gas 6, then turn the oven down to 170C/340F/Gas 3½ and cook for a further 10-15 minutes.
You can see from my picture that I left it in the oven a little too long, but that’s rather typical of me! To serve I sliced the sausage roll into chunky slices and laid on a slate chopping board with little pots of ketchup and sweet chili dip.
It’s safe to say I will be making this year after year as it’s always a winner!