Michelin-starred chef Graham Garrett shares his recipe for the ultimate pork sausage roll, given some luxurious gourmet touches with the addition of foie gras, black truffle and a heady Madeira sauce. If the latter isn't already part of your culinary repertoire try using Chris Horridge's Madeira sauce recipe, or substitute it for any other rich gravy of your choosing.
Garrett’s taste for savoury umami flavours means plenty of fish, rustic pork cuts and substantial game and fowl dishes. He also puts as much care into his desserts as the rest of his meals, and they often include unexpected touches - such as an almond cake soaked in Sauternes and peaches and cream made with vanilla Mascarpone.
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To make the filling, sweat the shallot in a little vegetable oil until soft, then mix in the sausage meat, foie gras and truffle. Using a large sheet of cling film form the mixture into a long sausage shape. Chill it in the fridge until ready to use
1 banana shallot, finely chopped
100g of foie gras, diced (optional)
1 black truffle, small and finely diced
1kg sausage meat, pork
To make the rough puff pastry, put the flour, salt and butter into a food processor and roughly pulse, ensuring there are still big lumps of butter
300g of butter, chilled
225g of plain flour
3g of fine sea salt
Add just enough water to just bring it together – the pastry should still be fairly dry. Flatten the dough and shape into a rough rectangle, leaving to chill in the fridge for a few minutes to firm up
Roll the pastry into a rectangle a couple of centimeters thick. Fold the top third down to the centre, then bottom third up and over the top third
Give the dough a quarter turn to the left or right and roll it out again to three times the length. Fold as before and cover with cling film, storing in the fridge or freezer until required
Preheat the oven to 200°C/gas mark 6
Roll out the pastry to a thickness of about 5mm and trim to create a straight edge. Unwrap the sausage meat and place on the pastry along the straight edge
Fold the pastry over the sausage meat, brushing the join with a little egg yolk to seal. Cut along the length of the sausage roll to remove any excess pastry and place onto a parchment-lined baking tray. Brush all over with the remaining egg yolk and bake in the preheated oven for 20 minutes
2 eggs, yolk only
Meanwhile, prepare the Marmite glaze. Mix together the black treacle and marmite in a bowl until well combined, adding a little water to loosen the consistency if required
2 tbsp of Marmite
2 tbsp of black treacle
Remove the sausage roll from the oven and leave to cool a little, brushing over the Marmite glaze if using. Slice the sausage roll into even sized portions and serve with Madeira sauce.
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