Cooking Proper Classics with Tom Kerridge: Chunky Sausage Roll Recipe

sausage meat

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining flavor.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pastry

Homemade pastry can be more economical.

egg

🥗Healthier: flax egg

💰Cheaper: none

Flax egg is a vegan alternative.

In a bowl, add 500 grams of pork mince.

Peel and break up 400 grams of sausages, adding them to the bowl with the pork mince.

Dice and cook 1 onion until caramelized, then let it cool before adding to the mixture.

Add diced smoked streaky bacon to the mixture, but ensure it's not too much.

Incorporate 2 large teaspoons of English mustard, 0.5 teaspoon of garlic powder, 0.5 teaspoon of cayenne pepper, a pinch of cracked black pepper, and a pinch of salt into the mixture.

Add chicken gravy granules and sage to the mixture, then mix everything together thoroughly, kneading it to create a tighter sausage mix.

Shape the sausage mixture into a large sausage using cling film and refrigerate for 1 hour to firm up.

Dust a board with flour, place pre-rolled puff pastry on it, and cut the sausage mix in half to make two sausage rolls.

Separate 4 eggs, using only the yolks for glazing the pastry.

Place the sausage in the pastry, brush one edge with egg yolk, and roll it tightly, sealing the edges with a fork.

Trim the ends of the sausage roll and place it on a tray lined with baking parchment.

Brush the tops of the sausage rolls with the egg yolk glaze and sprinkle with fresh thyme and a pinch of salt.

Bake in the oven at 200 degrees Celsius for 30 minutes, then reduce the temperature to 180 degrees Celsius and bake for an additional 20 minutes.

Remove the sausage rolls from the oven and place them on a rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens