This recipe is the ultimate sausage roll that will make your mouth water. Simply follow the video and share your attempt with Tom using #CookwithKerridge.
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Servings: 8

Ingredients:
640 g butter puff pastry
flour for dusting
4 egg yolks beaten
400g sausages with skin removed
500 grams of minced pork
70 g diced pork belly
½ teaspoon garlic powder
1 teaspoon chicken gravy powder
½ cayenne pepper
2 teaspoons ready-to-use English mustard
1 teaspoon ground black pepper
½ bunch of sage

Method:
– To start, heat a frying pan over medium heat and add a dash of oil.
– Throw in the onions and sweat for 10 to 15 minutes until golden brown, kind of like hot dog onions. Once cooked, remove from heat and let cool.
– Then add the minced meat, sausage meat onion, bacon, garlic powder, gravy powder, mustard, paprika and salt.
– Mix until all ingredients are evenly distributed.
– Then roll up in cling film, so that it resembles a thick sausage.
– Then put it in the refrigerator for an hour to set.
– Once the sausage filling has cooled.
– Sprinkle a small amount of light onto a cutting board and place it on the puff pastry sheet.
– Then remove the sausage from the cling film and place it in the puff pastry.
– Brush the edges of the dough with the egg and then fold the dough over the sausage to seal the meat properly.
– Cut away the excess dough, finally brush the sausage roll with the egg, put it in the refrigerator for five minutes and brush it again.
– Continue scoring the dough with a sharp knife and pressing the edge with a fork.
– Season the dough with picked thyme, salt and mustard seeds.
– Bake in a preheated oven at 200 degrees Celsius for 30 minutes and then reduce the temperature to 170 degrees Celsius for another 20 minutes.
– Once baked, remove from the oven and let it rest for 10 to 15 minutes before slicing.
– Serve with the best brown sauce you can get.

#TomKerridge #Sausage RollRecipe

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