I’ve always liked a sausage roll that varies slightly from the norm. I grew up with Four and Twenty Sausage rolls at school but to be honest it was never a favourite. The Aussie Meat Pie came out on top each time. However, sausage rolls are great for picnics or finger food parties so I found this recipe on the Jamie Oliver website. Recipe is by Peter Begg, it creates an interesting combination of chilli and paprika. I made some additions to the recipe to give it a bit of sweetness and also if you cannot find pork sausage meat or it may be out of your price range it can be substituted with pork mince and a few other ingredients as noted below. Check out the recipe below!
Chilli Pork Sausage Rolls (Jamie Oliver)
Serves: 10 (as snack)
Preparation: 25 minutes
Cooking: 20 minutes
3-4 red chillies (or use 1 to 1 1/2 tbsp chilli flakes)
500 g higher-welfare pork sausage meat*
1/2 tsp smoked paprika
3 tbsps sweet chilli sauce
2 tbsps chives (freeze dried or fresh)
500 g puff pastry
2 free-range egg yolks, beaten with a splash of milk
1/2 tbsp whole cumin seeds
500g pork mince (fine)
1-2 tbsps water (if necessary)
1 tsp pepper
2 tsp salt
1. Preheat the oven to 180C/gas 4.
2. Pierce the chillies then toast over a gas flame or a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool.
3. When cool enough to handle, pull off and discard the skins then scoop out the seeds – or leave in if you want fireworks! Chop the chilli flesh and set aside.
4. Mix with the sausage, paprika, chives, sweet chilli sauce add in the chilli flesh or chilli flakes and add a pinch of pepper.
5. Sprinkle a work surface with flour. Cut the pastry in half and roll out into 2 strips, 50cm x 15cm each.
6. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
7. Brush the tops of the sausage rolls with egg wash, sprinkle with cumin seeds and sea salt (Sprinkle less on top for a more subtle cumin taste). Cut into 5cm lengths and place on a non-stick baking sheet.
8. Bake for 20 minutes, until risen, puffed and golden brown.