Ingredients
- 500g high welfare sausage meat
- ½ red onion, softened
- 4-5 sage leaves, finely chopped
- 1tsp Worcestershire sauce
- 320g ready rolled puff pastry
- 5 slices of parma ham
- 50g grated cheddar cheese
- salt & pepper to season
- 1 egg, beaten to glaze
- 500g high welfare sausage meat
- ½ red onion, softened
- 4-5 sage leaves, finely chopped
- 1tsp Worcestershire sauce
- 320g ready-rolled puff pastry
- 5 slices of parma ham
- 50g grated cheddar cheese
- salt & pepper to season
- 1 egg, beaten to glaze
Preheat your oven to 190ºC/375ºF/gas 5.
Start by making your sausage meat. Add ½ red onion (softened in a pan with your sage) to the sausage meat with your Worcestershire sauce and season generously. Add a handful of breadcrumbs to help bind the ingredients and soak up excess moisture as it cooks – no one wants a soggy sausage! Mix together and form your patty into a long sausage.
Roll your pastry out to 0.5cm in thickness, keep it rectangular in shape. Line the length of your pastry with parma ham and lay your pork meat on top. Sprinkle over your cheese and then you are ready to roll!
Start rolling from the edge lined with your ingredients and use a bit of beaten egg to help glue the final side over. Pop into the fridge for 30 minutes to firm, so that when you cut into it it doesn’t lose its shape.
Once chilled, cut your creation into 8, and insert a knife into the top of each one to create a vent. Spread them evenly on a lined baking tray, glaze with the remaining egg and pop into the oven for 20-25 minutes (or until beautifully golden, and the meat is piping hot throughout).
Be warned: you will never be able to enjoy a supermarket sausage roll again once you’ve tried this heaven!