Christmas, christmas recipe, Honey chilli, Sausage, sausage roll -
Giant Honey Chilli Sausage Roll
Keep Rollin' Rollin' Rollin' This giant sausage roll will keep even the hungriest of guests satisfied!!
Giant Honey Chilli Sausage Roll
Kelly Bramill
Rated 4.5 stars by 2 users
Category
Christmas
Servings
8
Prep Time
15 minutes
Cook Time
35 minutes
Keep Rollin' Rollin' Rollin' This giant sausage roll will keep even the hungriest of guests satisfied!!
Ingredients
- 375g Ready roll puff pastry
- 500g pork sausage meat (or your favourite butchers sausages, skins removed)
-
3 tbsp A&O Honey Chilli seasoning
- 1 medium onion, finely chopped in a food processor
- 3 tbsp flat leaf parsley, finely chopped
- Freshly ground black pepper
- 2 egg yolks whisked with a fork
- Sesame seeds
- Flakey salt
Directions
- Preheat your oven or BBQ to 190°C
- Heat a little oil in a frying pan over a medium heat and sweat off the onion with a pinch of salt until softened. Set aside to cool slightly.
- Thoroughly combine the sausage meat with the onion, parsley, A&O Honey Chilli seasoning and a couple of generous pinches of freshly ground black pepper.
- Unroll the pastry onto a baking sheet. Most ready-rolled puff pastry comes with its own parchment and measures between 30 and 37cm in length. Arrange the sausage meat into a cylinder lengthwise along the centre of the pastry sheet.
- Cut the pastry either side of the sausage meat into horizontal strips, at right angles to the sausage meat, roughly 2cm wide, and then cross the strips over in a lattice effect, covering the sausage meat.
- Brush with the beaten egg yolk, sprinkle with sesame seeds and bake for 35 minutes until the pastry is beautifully golden. Cover the sausage roll with a piece of foil and return to the oven for another 10 minutes to ensure the upper pastry crust is cooked through.
- Allow to cool slightly before serving. Also excellent eaten cold.