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Champion Sausage Roll

Posted on 23rd May 2014 in Jellybean News
Written by: Sue Foulsham

Social Media Foodservice Agency - Champion Sausage RollFollowing the triumph of my giant sausage roll in last week’s Hospitality Action Giant Cook Off, I have been asked to divulge the recipe, so here it is below..

– 500g pack ready-made Jus Rol puff pastry
– 1 onion, finely chopped
– Olive oil for frying
– 500g pork sausage meat
– 1 tbsp Worcester sauce
– 1 tbsp Tabasco sauce
– Dried sage
– Salt & pepper to taste
– 1 egg, beaten
– Dried herbs to garnish

Fry the onion in some olive oil, when soft add the sausage meat, Worcester sauce & Tabasco sauce, sprinkle of dried sage and seasoning to taste. Fry gently until the meat is broken up and slightly browned.

In the meantime, roll the pastry out on a floured surface into one large rectangle. When the meat mixture is ready, spoon it out onto one side of the pastry, lengthways, leaving enough room to seal the edges.

Fold the empty half of the pastry over so the edges meet and then crimp to seal. Brush with the beaten egg to glaze and sprinkle a few more dried herbs to garnish. Place onto a baking sheet, lined with greaseproof paper and cook in the oven for about 20 mins at 190C until golden brown.

Very simple, but quite tasty!