Cooking Proper Classics with Tom Kerridge: Chunky Sausage Roll Recipe

By Tom Kerridge · 90 min

Ingredients

Instructions

1. Heat a frying pan over a medium flame and add a splash of oil.
2. Sweat the onions for 10 to 15 minutes until golden brown, then take them off the heat and let them cool.
3. Mix the pork mince, sausagemeat, cooled onion, bacon, garlic powder, gravy powder, mustard, pepper and salt until evenly combined.
4. Roll the mixture up in cling film into a chunky sausage shape and chill for about an hour to firm up.
5. Lightly flour a chopping board and lay the puff pastry sheet on it.
6. Unwrap the filling and place it on the pastry.
7. Brush the pastry edges with beaten egg yolk, fold the pastry over the filling and seal it, then trim the excess.
8. Brush the roll with egg wash, chill for 5 minutes, then brush again.
9. Score the top with a sharp knife, crimp the edge with a fork, and season with thyme, salt and mustard seeds.
10. Bake at 200°C for 30 minutes, then lower the oven to 170°C and bake for another 20 minutes.
11. Rest for 10 to 15 minutes before cutting.

Summarized from Tom Kerridge's video. Watch it for the details.

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