The Ultimate Sausage Roll

Is there anything better than homemade sausage rolls? Well, folks, it turns out there is… sausage roll paired with my ridiculously refreshing Cloudy Vintage Cider! Give it a go and thank me later…

What you’ll need

• 250g mushrooms - finely chopped
• 1 tsp fennel seeds
• Sage
• 1 onion - finely diced
• Thyme
• 1 packet of sausage meat
• 4-5 rashers smoked streaky bacon - finely diced
• Puff pastry
• 1 egg
• Nigella seeds
• Sesame seeds

Method

1. Start by frying mushrooms until the liquid has evaporated. Add in the fennel, sage and onion and a drop of olive oil and cook for 5 more minutes.
2. Remove into a bowl and allow to cool before mixing with the sausage meat and finely diced smoked bacon. Mix in a good pinch of salt and pepper.
3. Place a sheet of clingfilm on the counter, tip the meat onto the cling film and shape back into a sausage shape, roll tight with the clingfilm and put into the fridge. Leave to chill for 30 minutes.
4. Roll out the puff pastry and egg wash around the edge, place the chilled sausage meat near one edge. Make sure you seal the edges all the way around, then score the top all the way along before egg washing the whole sausage roll.
5. Place in the fridge to chill for 10 minutes then egg wash again, chill for 10 minutes before doing a final egg wash and scattering over sesame seeds and nigella seeds.
6. Place in a preheated oven at 200 and cook for 20-25 minutes or until the center reaches 70 degrees and the outside is golden brown. Leave to cool on a wire rack.