This tear-and-share sausage roll recipe makes the perfect party centrepiece. With a stilton and sage centre, it gives a twist on the traditional sausage roll. Finished with a sweet maple glaze and sesame seeds.
Makes 20 mini sausage rolls as part of the wreath
Ingredients
15 sage leaves, chopped
12 pork sausages
1 prepared puff pastry sheet
100g blue Stilton cheese
Maple syrup to glaze
sprinkle of white sesame seeds
egg to wash
salt and pepper to season
Method
- Preheat the oven to gas mark 6 / 200 degrees
- Remove the sausage meat from their skins
- Add the sausage meat, chopped sage, stilton, salt and pepper into a bowl and mix
- Roll out the pastry and cut down the middle to create two rectangular shapes
- Spoon the sausage meat mixture lengthways down the middle of each pastry rectangle, in a line
- Fold one side of the pastry over the sausage meat
- Using a basting brush, egg wash along the other side of the pasty and fold over the sausage meat to seal (it should look like two long sausage rolls)
- Turn the two sausage rolls over, so the seal is at the bottom and join each end together with egg wash to form a wreath shape
- Using a knife cut two thirds of the way through the sausage roll and make 20 sections
- Gently twist each sausage roll so it slightly overlaps the following one
- Transfer to a baking tray lined with baking paper
- Using a basting brush, glaze the sausage roll with a layer of maple syrup and finish with a sprinkle of sesame seeds and season with salt and pepper
- Cook for 25-30 minutes
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