Sunday, December 22, 2019
A giant Sausage Roll will feed the whole family. Serve this straight from the oven for a tasty supper or lunch, or have it cold for a picnic. Giant Sausage Roll is one of my son’s favourite meals. I think my mother-in-law made it once and then every time we visited because he was so keen on it. This is a very easy recipe to make. Like all the recipes this month the emphasis is on eating not cooking, but I’m almost embarrassed to call this a recipe. It’s more of a ‘putting together and cooking’ thing.
GIANT SAUSAGE ROLL
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
INGREDIENTS:
- 1 pack of ready-rolled puff pastry
- 450g sausage meat
- 2 rounded tablespoons (60ml) tomato chutney
- Egg to glaze the pastry
INSTRUCTIONS
PREPARATION:
- Set the oven to 200°C fan, gas mark 7
- Grease the baking tray if you aren’t using a liner
- Beat the egg for the egg wash, if using
FOR THE GIANT SAUSAGE ROLL:
- Unroll the pastry onto the baking sheet
- Ignore what it says on the packet and use it straight from the fridge
- Place the slab of sausage meat on the pastry so that you can make it into a parcel
- You may need to adjust the shape of the meat
- Spread the chutney on top of the sausagemeat
- Pull the sides of the pastry up to meet in the middle lengthwise and press together
- You probably need to wet your fingers to make it stick
- Fold in the corners of the pastry and fold up the edges
- If you have a lot of pastry left over, cut some off for decoration
- Otherwise, you can cut any thick pieces off when it’s cooked
- Brush the beaten egg over the pastry
- This will give the cooked pastry that golden finish
- Cook for 30-35 minutes until golden brown
- Rest for 10 minutes before slicing
- Serve hot or cold