The ultimate sausage roll
YOU WILL NEED
1 tbsp olive oil
1 small onion, finely chopped
6 pork sausages, skins removed
1 tbsp English mustard
4 rashers streaky bacon, finely chopped
1 x 320g sheet ready rolled puff pastry
1 egg, beaten
1 tbsp sesame seeds Ketchup, to serve
Crushed chillies, to serve
DIRECTIONS
■ Heat the oil in a frying pan set over a medium heat, then cook the onion for 8-10 minutes until softened. Transfer to a large bowl and leave to cool.
■ Add the sausage meat, mustard and chopped bacon to the bowl with the onions and mix together. Preheat the oven to 200°C/Gas Mark 6.
■ Unroll the pastry and cut in half lengthways to make 2 long strips. Halve the sausage mix and lay each half along the long edge of one of the pastry strips to form a thin sausage shape. Gently press to compact the mix.
■ Tightly roll up the meat in the pastry, finishing with the join underneath. Press lightly to seal the join. Brush all over the sausage roll with the beaten egg and sprinkle with the sesame seeds. Cut each roll into quarters.
■ Space the rolls out on a baking sheet and bake in the oven for 30-35 minutes, until golden, crispy and cooked through. Serve with ketchup mixed with crushed chillies.