Sausage rolls


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Another shop institution. These can be cooled down, refrigerated and then reheated at a later date if you want your hard work to last a little bit longer. The presence of sausage meat rather than a sausage itself is, in our view, the key to a superior sausage roll. The crumbled meat almost melts into the pastry, creating a meaty viscosity that the whole sausage version can’t compete with.




spice mix

Start by making the spice mix. Preheat an oven to 170°C/gas mark 3. Mix all the spices together and spread them out on a baking tray. Toast in the oven for 5 minutes, then leave to cool. Blend using a spice grinder and store in an airtight container for up to 2 weeks. It will obviously last longer than this but it will lose its freshness
For the sausage rolls, heat the duck fat in a saucepan over a low-medium heat, then add the shallots and sweat for 10 minutes – you don’t want them colouring. Now add 1 tsp of the spice mix and cook for a further 5 minutes before removing from the heat and leaving to cool. Meanwhile, mix the minced pork with the breadcrumbs and salt. When the shallots are cool, add them to the pork
Transfer the sausage mixture to a piping bag and cut a 10cm hole in the end. Leave to one side while you prepare the pastry
Roll out a rectangle of pastry to 70x20cm and pipe the meat down the centre, working lengthways. Brush the exposed pastry with egg wash until it is tacky to touch, then flip one of the long sides of the pastry over to meet the other, enclosing the sausage. Keep the pastry as close to the meat as possible. Press the 2 edges together with your fingers to seal then crimp with a fork. Press and massage the sausage roll to form a consistent shape, then rest in the fridge for 2 hours
Preheat an oven to 195°C/gas mark 5. Brush the whole roll with egg yolk and leave to dry, then brush with more egg and cut into 10cm pieces. Season with Maldon salt and bake for 18–22 minutes, or until a prove stuck in the middle reads 70°C. Serve hot or warm
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