Recipe by The Maple Restaurant
4 ways to Sausage Roll
Chilli Jam Sausage Rolls
- Flour for dusting worktop
- 320g x sheet of ready roll puff pastry
- 500g x sausage meat
- 2tbsps x of chilli jam
- 1 x free-range egg, beaten
- 1 x tbsp whole cumin seeds
- Salt and pepper for seasoning
- Sea salt
Pork and Apple Sausage Rolls
- 1 x leek
- 1 x Royal Gala apple
- 4 x sprigs of fresh thyme
- 500g x minced pork
- 1/2 tsp x mustard seeds
- 320g x sheet of ready roll puff pastry
- 1 x free-range egg, beaten
- Salt and pepper for seasoning
- Flour for dusting worktop
Black Pudding Sausage Rolls
- Flour for dusting worktop
- 320g x sheet of ready roll puff pastry
- 300g x black pudding (good quality)
- 1 x free-range egg, beaten
- Sesame seeds
Squash and Cheddar Sausage Rolls
- Flour for dusting worktop
- 1.2kg x butternut squash
- 320g x sheet of ready roll puff pastry
- 1 x free-range egg, beaten
- 6 x soft chestnuts
- 1 x tablespoon dried cranberries
- 1 x sprig rosemary
- 60g x Cheddar cheese, grated
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Chilli Jam Sausage Rolls / Cook: 20 mins
Preheat the oven to 180C/350F/gas 6.
Sprinkle a work surface with flour. Unroll the puff pastry and halve it lengthways to create two pieces approximately 50cm x 15cm.
Season the sausage meat well and then divide it into two and shape the two portions into two long sausage shapes, the length of your puff pastry.
Spoon 1 tbsp of chilli jam onto each strip, keeping away from edges. Place the sausage meat along the middle of each strip.
Beat the egg, then with a pastry brush coat the pastry either side of the sausage with the egg wash. Fold the pastry over and press down to seal. Brush the tops of the sausage rolls with the egg wash, sprinkle with the cumin seeds and some sea salt. Cut into 2.5cm lengths and place on a non-stick baking sheet.
Score the tops and bake for 20 minutes, until risen, puffed and golden brown.
Pork and Apple Sausage Rolls / Cook: 20 mins
Preheat the oven to 180C/350F/gas 6.
Wash, trim and dice the leek and core and dice the apple into ½cm cubes. Remove the thyme leaves from the stalk. Combine the pork mince, leek, apple, thyme leaves and mustard seeds in a bowl. Season and set aside.
Sprinkle a work surface with flour. Unroll the puff pastry and halve it lengthways to create two pieces approximately 50cm x 15cm.
Divide the pork mixture into two, and place in two long sausage shapes down the centre of each puff pastry strip.
Beat the egg, then with a pastry brush coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal. Brush the tops of the sausage rolls with the egg and cut into 2.5cm lengths and place on a non-stick baking sheet.
Score the tops and bake for 20 minutes, until risen, puffed and golden brown.
Black Pudding Sausage Rolls / Cook: 20 mins
Sprinkle a work surface with flour. Unroll the puff pastry and halve it lengthways to create two pieces approximately 50cm x 15cm.
Discarding the skin, divide the black pudding into two and shape it into two long sausage shapes. Place each sausage down the middle of each pastry strip, leaving space on either side.
Beat the egg, then with a pastry brush coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal. Brush the tops of the sausage rolls with the egg and cut into 2.5cm lengths and place on a non-stick baking sheet.
Score the tops and bake for 20 minutes, until risen, puffed and golden brown.
Squash and Cheddar Sausage Rolls / Cook: 1hr 30mins
Preheat the oven to 180C/350F/gas 6.
Roast the butternut squash whole for 1 hour 30 minutes, or until soft. When cool, half lengthways and remove all seeds and skin.
Sprinkle a work surface with flour. Unroll the puff pastry and halve it lengthways to create two pieces approximately 50cm x 15cm. Brush all over with the beaten egg, keeping some aside for brushing the top.
Crumble the chestnuts and dried cranberries into small pieces and gently press them into the pastry.
Finely grate 50g of Cheddar cheese over each pastry strip and spoon the butternut squash down the centre of each pastry strip, ensuring equal distribution.
Beat the egg, then with a pastry brush coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal. Brush the tops of the sausage rolls with the egg and cut into 2.5cm lengths and place on a non-stick baking sheet.
Score the tops and bake for 20 minutes, until risen, puffed and golden brown.
