For the British there are fewer simple pleasures than a good homemade sausage roll, it could be enjoyed by a lord or a soldier, the simplicity and the texture of this fine British institution almost defines a nation, no fuss, no messing around, just good solid British fair, that keeps you calm and carries you on.
Photography By Frank Verbruggen
Giant Homeade sausage RollPrint Recipe
- 400g organic sausagemeat or fine minced pork
- 15g fresh sage
- 4g dried thyme
- 5g salt
- 5g black pepper
- 2 tbsp dried mixed herbs
- 1 Egg whole
- 1 egg beaten
- 375g ready-rolled puff pastry sheet
- 8g breadcrumbs
Heat oven to 200C, line a baking tray with baking parchment, In a large mixing bowl, mix together the sausage-meat, herbs, half the egg until well co
Mix the sausage meat or pork with the chopped Sage, dried Thyme salt, pepper and whole egg and mix thoroughly together, add some breadcrumbs to tighten up the mixture it seems wet (should just fall of the spoon)
Unroll the puff pastry sheet onto the centre of the baking tray. carefully spoon the sausage mixture onto one side of the pastry – along the longer side – leaving a gap of 3-4cm around the edge.
Brush a little of the egg around the edges, then fold the pastry over the filling. Press the edges together with a fork and score a few air holes through the top with a knife (to let steam escape). Then brush the top with the remaining egg and bake for 40 mins until golden brown.
allow to sit for 5-7 minutes before serving.
Equiptment: knife, baking tray, mixing bowl, spoon, fork, pastry brush.