Saturday, 25 April 2009
Big Sausage Roll
Any of you taking advantage of this lovely weather and going on a picnic this weekend?
Is there anyone silly enough to fight with wasps, flies, rain or perhaps with each other to eat in the open air?
I do hope so, because I've just made this scrumptious Big Sausage Roll for a picnic I'm embarking on tomorrow, and I wanted to share it with you.
Cheap to make, lots of flavour, easy to wrap and eat on a walk, ride, punt or possibly in the car in a traffic jam on the M25!
I hope you have a lovely weekend, wherever you decide to go.
A Big Sausage Roll
12oz (350g) pork sausage meat
½ tsp cumin seeds
½ tsp dried chilli seeds
1 tsp ground cumin
1 dessert spoon of Oxford Sauce (or Worcestershire)
Salt and pepper
2 hard boiled eggs - chopped
½ small onion - finely chopped
1 small leek – finely chopped
8oz (225g) puff pastry
1 beaten egg to glaze
Preheat the Oven to Mk6 200C
1. Mix the sausage meat with the cumin seeds, chilli seeds, ground cumin and Oxford sauce. Season with a little salt and pepper.
2. Press the sausage meat on a floured surface until it is about ¼ inch thick.
3. Sprinkle over the chopped egg, onion and leek. Roll up like a Swiss roll.
4. Roll out the pastry and place the sausage in the middle of it. Brush the edges with some beaten egg.
5. Tuck the edges in at the side, and then roll the pastry up making sure you keep the sausage meat well tucked in
6. Place on a baking sheet, fold side down and then brush with some more egg.
7. Make diagonal slits across the pastry to decorate.
8. Bake in the oven for 30-35 minutes until cooked through and golden brown. If it browns too quickly, cover with some tin foil and continue to cook for the required time.
By the way, the knife in the picture is from my Lotte Duncan cookware range available at QVC.