It is with a heavy heart that I announce the last sausage roll recipe of Picknic Blog’s Sausage Roll Week. As someone who eats their peas before my chips, I’ve saved the best until last. If this recipe doesn’t make me famous, well, I give up. I’ll pack up my blog, and you won’t see a single post from me ever again. Not one, single…
Ok, that’s being melodramatic, but I’m serious about this sausage roll. It’s difficult to make sausage rolls look as good as they taste and smell with photos, but I’m telling you – this is the one.
Don’t you just wish you could swap places with the red onion marmalade, if only to catch a whiff of that chorizo wrapped up in a sausage-y bed of goodness?
You’ve probably got the picture by now. These sausage rolls are good. I mean, GOOD. I mean, they don’t just make the house smell of paprika and chorizo when you take them out the oven, or have that creamy texture of black pudding when you bite into them – these are the queens – or kings – or, heck, the Gods – of sausage kingdom. They’re three sausages in one, for goodness sake, how could they not monopolise the world of rolly-poly puffed up pork?
Ok, you’ve probably got the picture by now, I’ll stop saying how amazing these are.
(They are the best, though…..)
Enough of all the sausage-aggrandisement. Let’s get to the nitty-gritty: how do you make the bloomin things? I’m tempted to keep this recipe a secret, but as a sacrificial kinda picnicker, I am (reluctantly) putting it up here for all of you to enjoy.
Makes 8 very large and filling sausage rolls – don’t have them all at once otherwise you’ll turn into a sausage roll.
400g sausage meat, with 85% or more pork content
150g black pudding
100g de-skinned and finely diced chorizo
1 tsp paprika
2 tbsp breadcrumbs
A touch of salt and pepper
375g pre-rolled puff pastry
1 egg, beaten
- Preheat your oven to 210C (200 fan).
- Simply put everything into a bowl (except the puff pastry and the egg, of course), and mix together with your hands.
- Flour your worktop, and lay out the puff pastry. Cut into 2 (or 3) strips, placing the sausage meat down the centre of each strip.
- Brush the egg wash along one edge of the strip, and roll the other side over to meet the eggwashed side, pressing down lightly on the sausage roll so that the two sides of the pastry stick.
- Egg wash the top, and cut into about 8 or 10 sausage rolls. Score the top of the sausage rolls to allow the steam to escape whilst they’re cooking, and pop them into the oven on a baking tray with some parchment paper. After about 20-25 minutes, they should be nicely browned on top and ready to completely and utterly devour!