Victoria shares a banging recipe for the nation's all time favourite - Sausage rolls. And she hasn't left out those who avoid wheat, this glorious recipe is gluten-free.
It’s time to get your bangers out for British Sausage Week. Which, as far as I’m concerned, is certainly no great hardship. Salty, juicy and sizzlingly oinky, sausagemeat is one of my all time favourite things.
On Christmas Day, my mother always makes a sort of sausagemeat roulade, filled with grated apple, chestnut, sage and cranberries, all wrapped up in bacon. While others are spearing their forks into the goose or the roast spuds, I always go straight for the sausage.
I find it almost impossible to resist the juicy allure of a homemade sausage roll, one of the greatest culinary inventions of history and the kind of gutsy nibble that can knock fancier canapés straight out the park. The smell of sausage rolls cooking in the oven always makes me feel like, no matter what, everything is going to be all right. As it was bonfire night during the week, I thought I’d add a little smokiness with the additions of smoked paprika and smoked back bacon and, if I do say so myself, these buttery goodies are very very moreish. In fact, after a sudden onset of guilt at having eaten half the plate’s worth, I had to ask my guests to move the sausage rolls to the other side of the table, so I could no longer reach them.
Everyone should be able to tuck in and enjoy a sausage roll once in a while and, as ever, I am on a mission to make sure gluten dodgers no longer have to miss out. This wheat-free pastry is gloriously buttery, with a crisp, flaky crumb that manages to hold together well enough to stop the meat bursting out.
Unlike traditional pastry, gluten-free pastry should not be chilled for too long. If you leave it in the fridge for any length of time, the dough becomes too hard to stay together and breaks into crumbs when you try to roll it. So, as far as homemade pastries go, this one is pretty speedy. If you don’t want to use all the pastry at once, you can leave it in the fridge for up to a week, just make sure to bring it back up to room temperature before rolling.
Gluten-free Smokey Sausage Rolls
Gluten-free Flaky Pastry
175g unsalted butter
125g potato flour
125g rice flour
1 tsp. xanthan gum
A pinch of salt
100 – 125 ml water
1 tsp. lemon juice
For the filling
4 gluten free sausages, squeezed out of their cases (I bought mine from my local butcher, but you can find a good selection in most supermarkets).
2 rashers of smoked back bacon, finely chopped
1 heaped tbsp. smoked paprika
¼ tsp. cayenne pepper
2 tsp. dried parsley
Grate the cold butter on the coarse side of the grater. Sift the flours, xanthan gum and salt together into a bowl and add half of the grated butter. Pop the remaining grated butter into the fridge. Mix the flours and butter together until the butter is evenly distributed in the flours. Stir the lemon into the water and add a little at a time to the flour and butter mixture, stirring it together roughly with a butter knife. Add as much water as you need to form a dough, you may not need it all.
Scatter the work surface with potato flour. Roll the dough into a rectangle about half an inch thick, with the narrow end facing you. Scatter the remaining grated butter over the top and fold the dough into three: fold the top third of the dough towards you and take the bottom of the dough over the top, as if you’re folding a business letter. Brush off any excess flour and seal the edges of the dough gently with your fingers.
Turn the dough 90 degrees so that the folds are running vertically in front of you. Roll the dough again into a rectangle and repeat the folding again two more times. Wrap the pastry in cling film and place it in the fridge to chill for 20 minutes. Don’t leave it in for too long though or your pastry will break into crumbs when you try to roll it.
Preheat the oven to 190°C (170°C fan)/375°F/Gas Mark 5
In the meantime, prepare the sausagemeat by mixing in the bacon, paprika, cayenne and parsley.
Roll the pastry into a rectangle about as thick as a £1 coin. Turn the pastry so that the wide edge is facing you. Place a long line of sausagemeat (about as thick as a chipolata) with a 1-inch gap from the edge of the side nearest to you. Brush either side of the sausagemeat line with egg wash and roll the pastry over the meat and seal it. Cut away the remaining pastry and repeat to create a second long sausage roll.
Liberally brush the top of both with egg wash and let it dry slightly before cutting into 2.5-inch pieces, or bigger if you like. You can slash the tops of each sausage roll if you want to, before transferring them to a baking sheet lined with parchment and popping them in the oven. Bake for 20-25 minutes, or until your sausage rolls are golden.
For more inspiration, visit our sausage collection
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