Toulouse sausage roll


Serves 10 Prep 35 mins, plus at least 3 hrs chill­ing Cook 45 mins

320g all-but­ter puff pas­try sheet plain flour, for dust­ing

3 large egg yolks, beaten

2 tsp thyme leaves

2 tsp black mus­tard seeds


1kg fatty pork mince

200g un­smoked streaky ba­con, very finely chopped or minced

21/2 tsp cracked black pep­per (use a pes­tle and mor­tar)

11/2 tsp mus­co­v­ado su­gar

1/2 tsp ground mace

5 gar­lic cloves, grated

1 tsp sweet pa­prika

100g fresh bread­crumbs small hand­ful each sage leaves and pars­ley, chopped

1 To make the fill­ing, tip all the ingredients into a large bowl and sea­son gen­er­ously with salt. Com­bine ev­ery­thing to­gether with your hands. Lay a large sheet of cling film on your work sur­face, tip the fill­ing on top, and shape into a 8cm-thick log. Roll up tightly in the cling film. Chill in the fridge for 3 hrs or overnight to firm up the mix­ture and al­low the flavours to de­velop.

2 Put the pas­try sheet on a floured sur­face, sprin­kle with a lit­tle ex­tra flour, then roll it out – it should be big­ger by about a quar­ter. Brush all over with some beaten egg yolk. Lay the sausage on one half of the pas­try, leav­ing a gap of about 5cm at the edge. Fold the long side of the pas­try over the top and line up the edges. You may need to ad­just the po­si­tion of the fill­ing. Crimp the edges and trans­fer to a bak­ing sheet lined with bak­ing parch­ment. Brush with beaten egg and chill for 20 mins. Can be frozen for up to one month.

3 Heat oven to 210C/190C fan/gas 7. Brush the roll with more egg, then score the pas­try with lit­tle slashes. Lightly press the thyme leaves and black mus­tard seeds into the top. Bake for 25 mins. Turn oven down to 180C/160C fan/gas 4 and bake for an­other 20 mins un­til the pas­try is golden and the base is cooked and crisp. Re­move from the oven and leave to cool on a wire rack set over a bak­ing tray for 20 mins be­fore serv­ing with sal­ads.

Tom Ker­ridge’s Box­ing Day buf­fet favourite ‘There’s noth­ing bet­ter than a freshly baked sausage roll. I’ve made it more of a main event by go­ing large and turn­ing it into a kind of sausage Welling­ton.’

PER SERV­ING 397 kcals, fat 25g, sat­u­rates 10g, carbs 16g, sug­ars 1g, fi­bre 2g, pro­tein 26g, salt 1.2g

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