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As part of our Picnic Competition, our in-house Innovation Chef Henry, and HG Walter’s Chef Lee came together to have a cook off! Each Chef developed a Sausage Roll and Scotch Egg Recipe. Try Henry’s gently fiery sausage roll for a perfect picnic nibble.
340g pork mince
460g pork sausage meat
60g dried breadcrumbs
40g milk
5g / ¼ tsp salt
2 eggs
Splash milk
320g rolled puff pastry (preferably made with butter)
¼ tsp chilli flakes
¼ tsp fennel seeds
Make the filling by combining, the pork mince and sausage meat, pesto, breadcrumbs, milk, salt and 1 egg in a large bowl. Use your hand to thoroughly mix until fully combined, or you could do this in a stand mixer with the paddle attachment. Chill for a minimum of 10-15 minutes to allow the breadcrumbs to absorb the liquids and the flavours to mingle.
Separate the yolk from the remaining egg, place in a small bowl or ramekin, add a small splash of milk and stir till thoroughly mix and broken down.
When ready to make the sausage roll, lay a large piece of baking paper on top of the tray that you will bake the sausage roll on. Unroll the puff pastry on top so the long edge is facing you. Shape the meat into a long sausage along this edge but leaving around 6cm of pastry free at the front (a piping bag with a large hole cut is very useful for this). Use a pastry brush to brush some of the egg wash on the front edge of pastry, then bring the pastry at the top of the tray up and over the sausage meat, by using the baking paper to pick it up and fold it over. Press down along the edge to seal, then use a fork dipped in flour to crimp the edges closed.
Use a small sharp knife to lightly score pastry along the top of the sausage roll (this lets the pastry expand without cracking) then lightly brush all the pastry with egg wash. Place in the fridge and chill for 20 minutes.
Heat your oven to 200C fan/215C non-fan/gas mark 6. When hot, remove the sausage roll from the fridge and brush the pastry again with egg wash. Place in the oven and bake for 15 minutes without opening the oven, then take out and turn the tray around. Bake for a further 10 minutes. Remove from the oven and test to see if the meat is cooked in the middle by inserting a metal skewer or small knife into the centre. Hold the tip to your bottom lip – it should feel very hot. If using a temperature probe, the meat should be above 65C. If not cooked enough, cook for a further 5 minutes.
Slide the paper and the sausage roll onto a cooling rack then remove the paper from underneath. Allow to cool for 10 minutes before slicing or allow to cool completely if planning to eat at room temperature.