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.

Giant Honey Chilli Sausage Roll

Giant Honey Chilli Sausage Roll

Servings

Ingredients

Directions

Tags