a giant sausage roll fit for a Royal Wedding

Just one look at Prince Harry and you know he loves a sausage roll. I’m with him. Let’s hope Meghan has learned to love them too. A giant sausage roll is a brilliant party centerpiece. Let people cut a sliver or a wedge off with a bread knife. Add jars of mustard, pickle and a bottle of ketchup and you’re in for a treat. Get the rest of my Royal Wedding party menu and tips here.

If you’re celebrating the wedding in the US this makes a great breakfast for your early morning viewing party. Make the roll the night before and bake it as soon as you wake up.

Outside of parties, this is a great, comforting easy dinner or picnic recipe. My boys love it with baked beans for dinner.

What to buy

Buy ready made all-butter puff pastry and either good sausage meat or sausages and that’s it.

Pick a sausage with a punchy flavour you love and you don’t need to add any seasoning. In the UK I buy the Waitrose black pepper and nutmeg sausage meat, in the US I’d buy the British bangers from the Whole Foods meat counter and squeeze the meat from the skins.

I buy either supermarket own-brand or Jus Rol all-butter, ready rolled puff pastry in the UK. I struggle to find ready rolled all-butter puff in the US so the next best thing is all-butter Dufour puff pastry. You’ll need to roll it out yourself until it is just bigger than A4 size.

Sausage Roll Ingredients (Serves 6 people)

215g (8 ounces) ready rolled all-butter puff pasty – see note above

300g (10.5 ounces) sausage meat – see note above

1 egg

a teaspoon of fennel seeds or onion seeds

a teaspoon of Maldon sea salt flakes

To make:

  1. Unroll the pastry and lay it on top of the paper it comes wrapped in.

2. Cut the sausage meat into quarters or squeeze the sausages from their skins.

3. Leave one quarter of the meat in the packet and lay the other three quarter pieces of sausage meat end to end along the length of pastry. So that the line of sausage meat lies around 2 inches in from the longest side.

4. Fold this smaller side of pastry over the meat. Break the egg into a small bowl and whisk with a fork before using a pastry brush or your fingers to paint a line of egg along the pastry.

5. Roll so that the meat is enclosed. You’ll be left with about an inch of pastry on the far side. Cut this off and set aside (you can sprinkle it with grated Parmesan and bake it for a snack later).

 

 

 

 

 

 

6. Use a fork to push the seam of the pastry together then brush the whole top of the roll with egg.

7. Lift the roll onto a foil lined baking tray, scatter the seeds and sea salt flakes over the top. At this stage the roll can sit in the fridge for a few hours.

8. When you’re ready to cook, pre-heat the oven to 200ºc/180ºc fan (400ºf/375ºf convection)

9. Cook the roll for 55 minutes or until the pastry is dark golden brown. The meat will be cooked by that time so no need to worry. Leave to cool for 10 minutes before lifting onto a platter. Serve with pickles and mustard and a bread knife so that people can carve their own slice. Leftovers can stay in the fridge for 4 days.

Equipment

You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. You can also buy my other bits of essential kitchen equipment through this post.

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