Giant Sausage Roll
Serve Giant Sausage Roll straight from the oven for a tasty supper or lunch, or eat it cold.
Servings: 4 servings
Ingredients
- 1 pack ready-rolled puff pastry
- 450 g sausage meat
- 4 tablespoons tomato chutney (60ml )
- Egg to glaze the pastry
Equipment
Instructions
PREPARATION:
- Set the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
- Grease the baking tray if you aren’t using a liner
- Beat the egg for the egg wash, if using
For the Giant Sausage Roll:
- Unroll the pastry onto the baking sheet.Ignore what it says on the packet and use it straight from the fridge
- Place the slab of sausage meat on the pastry so that you can make it into a parcel.You may need to adjust the shape of the meat
- Spread the chutney on top of the sausagemeat
- Pull the sides of the pastry up to meet in the middle lengthwise and press together.You probably need to wet your fingers to make it stick
- Fold in the corners of the pastry and fold up the edges
- If you have a lot of pastry left over, cut some off for decoration. Otherwise, you can cut any thick pieces off when it’s cooked
- Brush the beaten egg over the pastry. This will give the cooked pastry that golden finish
- Cook for 30-35 minutes until golden brown
- Rest for 10 minutes before slicing
- Serve hot or cold.
Notes
EverydayCooks tip:
- If you can only get sausages, not sausagemeat, remove the skins by scoring with a knife and unpeeling
- Blitz in a food processor or mix up with a fork to get a smooth mixture