Sausage Roll
Cuisines
Cooking Instructions
Cooking: 30 minutes
Notes:
Squeeze premium Cumberland sausage meat out of its skins to form the juicy centre filling of the sausage roll.
Embellish the pork filling with torn fresh sage leaves, freshly grated nutmeg, and a spread of English mustard for extra depth of flavour.
Brush the exposed edges of the puff pastry with beaten egg wash to ensure a secure seal when folded over.
Press the edges firmly with a fork to guarantee closure and create a neat decorative border.
Scatter sesame seeds over the egg-washed pastry top before baking to add a nutty crunch and appealing finish.
Bake in a preheated oven at 180°C for 25 to 30 minutes until the pastry is puffed, golden brown, and crispy.
Prepare Pastry and Meat
Unroll the all-butter puff pastry sheet on a baking surface and squeeze the Cumberland sausage meat in a neat line down the centre, leaving a border along one side.
Season Filling
Tear fresh sage leaves over the sausage meat, grate fresh nutmeg generously across the top, and add a dab of English mustard.
Seal Roll
Brush the bare edge of the puff pastry with beaten egg wash, fold the pastry tightly over the sausage filling, and press the edges firmly with a fork to seal.
Glaze and Garnish
Transfer the sausage roll to a baking tray, brush the entire pastry surface generously with the remaining egg wash, and sprinkle sesame seeds evenly over the top.
Bake and Serve
Bake in a preheated oven at 180°C for 25 to 30 minutes until golden brown and crispy, then slice and serve warm.
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Ingredients
| All-butter Puff Pastry | 1 sheet |
| Cumberland Sausages | 6 |
| Fresh Sage Leaves | 10 |
| Nutmeg | ½ whole |
| English Mustard | 1 tbsp |
| Egg | 1 |
| Sesame Seeds | 1 tsp |
