• 8servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, P
MineralsCopper, Fluorine, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. olive oil , for frying

  2. 1 large white onion , finely chopped

  3. 1 cloves garlic , finely chopped

  4. 2 tsp fennel seeds

  5. 1/4 tsp dried red chilli flakes

  6. 1 bay leaf

  7. 1 sprigs thyme , chopped

  8. 1 sprigs rosemary , chopped

  9. 1 sprigs sage , chopped

  10. 900 g minced pork

  11. 2 eggs , or 1 whole egg plus

  12. 2 egg yolks

  13. 1 heaped tsp flour

  14. 1 pinches ground cinnamon

  15. 1 pinches freshly grated nutmeg

  16. 2 x 500 g packets puff pastry

  17. piccalilli , to serve

Instructions Jump to Ingredients ↑

  1. Heat a little oil in a frying pan and fry the onion and a pinch of salt over a medium heat until the onion is softened but not coloured. Add the garlic, fennel, chilli flakes, bay, thyme, rosemary and sage and fry for 4 minutes. Set aside to cool.

  2. Meanwhile, place the minced pork in a large bowl, add 1 whole egg (or 2 egg yolks), the flour, cinnamon, nutmeg and a large pinch of salt. Mix really well with your hands.

  3. Preheat the oven to 180C/160C fan/gas 4. Roll the puff pastry out into two rectangles 1.5cm thick (this should ensure the sausage roll stays together when you slice it).

  4. Add the cooled onion mixture to the pork mince, discarding the bay leaf, and mix well. Divide the pork mince into two fat sausages slightly smaller than the width of your pastry and place on the shorter edge of each pastry sheet. Beat the remaining egg and brush it lightly around the edge of the pastry. Roll the pastry up to enclose the sausage meat, seal the edges and use the rest of the beaten egg to glaze the top of each roll.

  5. Lightly score the top with diagonal cuts using a sharp knife. Sprinkle with salt and place on a wire rack over an oven tray. Bake for 25-35 minutes or until the pastry has risen and turned golden brown, and the sausage meat is cooked through. Serve the roll hot or cold, in thick slices with a dollop of piccalilli on top.


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