Cottage Garden Sausage Roll

Cottage Garden Sausage Roll

Perfect for supper, picnics and afternoon tea – a true British classic. Delicious served hot or cold.

Ingredients

6 thick pork sausages - skinned

1tsp ginger 

1tbsp fresh coriander

2tbsp English Country Cider Chutney

240g puff pastry

1 free range egg, beaten

Sesame seeds

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Method

  1. Heat the oven to 200°C/fan 180°C/gas 6. Mix the sausage meat, ginger, coriander and English Country Cider Chutney together. Roll out the pastry thinly and trim to a rectangle 25x30cm.
  2. Place onto a lined baking tray and spread the sausage meat mix down the centre of the rectangle leaving a 2cm gap at either end.
  3. Cut strips either side of the sausage meat around 2cm thick.
  4. Fold in the bottom and top ends and then fold alternate strips of pastry up and over the sausage meat, so they cross over each other. Brush with beaten egg and sprinkle with sesame seeds. (Alternatively, you can sprinkle the top with thinly grated cheese.)
  5. Bake for 35-40 minutes, until crisp and golden. 

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