Cooking Proper Classics with Tom Kerridge: Chunky Sausage Roll Recipe

Share it with your friends Like

Thanks! Share it with your friends!

Close

This recipe is the ultimate sausage roll that will have your mouth watering. Simply follow the video and share your attempt with Tom by using #CookwithKerridge.
Make sure you subscribe to the channel for all of the latest updates.

Serves: 8

Ingredients:
640g all butter puff pastry
flour for dusting
4 egg yolks beaten
400g sausages skin removed
500g pork mince
70g diced streaky bacon
½ tsp garlic powder
1 tsp chicken gravy powder
½ cayenne pepper
2 tsp ready-made English mustard
1 tsp cracked black pepper
½ bunch of sage

Method:
– To start with heat a frying pan on to a medium flame on the hob and add a splash of oil.
– Throw in the onions and sweat down for 10 to 15 minutes until golden brown, a bit like hot dog onions, once cooked remove from the heat and leave to cool.
– Next add the mince, sausage meat onion, bacon, garlic powder, gravy powder, mustard, peppers and salt.
– Mix together till all the ingredients are evenly distributed.
– Then roll up in cling film, so that it looks like a chunky sausage.
– Then chill for an hour or so to firm up.
– Once the sausage filling has chilled.
– Lightly dust a little four onto a chopping board, then lay on the sheet of puff pastry.
– Next remove the sausage from the cling film and place into the puff pastry.
– Brush the edges of the pastry with the egg wash, then fold the pastry over the sausage to seal in the meat.
– Trim off any excess pastry, finally brush the sausage roll with the egg wash, pop in the fridge for five minutes, then brush again.
– Proceed to score the pastry with a sharp knife and crimp the edge with a fork.
– Season the pastry with picked thyme, salt and mustard seeds.
– Bake in a pre-heated oven 200 degrees celsius for 30 minutes, then turn the temperature down to 170 degrees celsius for another 20 minutes.
– Once baked remove from the oven and rest for 10 to 15 minutes before you cut it.
– Serve with the best brown sauce you can get your hands on.

#TomKerridge #SausageRollRecipe

Comments

I Can U Can Cook says:

Love this Captain 😉
researching sausage roll recipe's for a video on my own channel, any tips for adding onion chutney to the sausage roll? kinda like a the mushrooms on a beef wellington? Would it be too soggy?

Mariana's Baking says:

Great chef, great recipe

Angie O'Brien says:

I was mind blown 😲 looks amazing! As a non aussie I always had those crappy sausage rolls from patrol stations or party finger food. This sausage roll does its justice for sure!!!

Andrew Original says:

Awesome chef clean finish

Nick nack says:

Cooked this today for two mates who were putting up a new fence for me.
As in Tom's words…"They were Lush"
!! 👍

Johnny Fishwick says:

Thanks for this chef. I'm making this tomorrow, I couldn't find any fresh sage though, only dried. How much should I use?

Life of Joe & Jordan says:

Love your style of cooking 🧑‍🍳

Daniel Ritter says:

Chef – any view as to already cooking them on a wire rack, to get a more crispy base? Or do you want that fat combining with the pastry?

liana 20 says:

Absolutely love love love this man 😍😍😍

Phil Bailey says:

Just made these and can say they taste absolutely incredible. First recipe done from Tom Kerridge, think will have to find some more!

Phil Elsey says:

I like tom as a chef he is brilliant nice simple dishes that almost any one can make but please please please stop talking when you have a mouth full of food.

Chris says:

Making this right now. I'm just sweating down my onions. Always been a big fan of your books Chef, you never cut any corners. Sure this will be a classic!

Jo Lam says:

This looks fantastic will cook it for the family this weekend. I have beef so hopefully it will work out fine. 🤗❤️🌍

Gary Daniels says:

I'm sure these will become a family favourite in house, but I do like to make and eat a Delia Smith sausage roll, could eat them till they drop out my ears. Handsome looking pastry.

Wesley Joyce says:

Looks great chef, thanks for sharing. I’m going to knock some of these up for Mother’s Day this Sunday!

Tony Bowen says:

Yes please. Get in my belly.

기글Giggle says:

I just made it. Instead of minced pork, i used minced beef ! Very enjoyable and great recipe to follow !!! Love it 🙌🙌

Zuleka Holman says:

It look loves xx

solistheonegod says:

How are there so few views on this.

Write a comment

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.