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Six Nations Sausage Rolls

Six Nations Sausage Rolls

Who doesn’t love a sausage roll? Now let’s theme them for the Six Nations rugby. These two represent England and Italy.

England – mature, deep flavour, a bit of smoke. We mix pork sausage meat with marmite and oak smoked cheddar cheese.
Italy – fiery with a bit of spice. We mix pork sausage with nduja and a little mango chutney to sweeten. 

 

Cooking surfaces

Baking stone icon
Plate setter icon

BBQ Temperature

200°C

Ingredients

  • 1 x Jus-rol puff pastry
  • 1 egg, beaten
  • white and black sesame seeds, to garnish, optional

Cheese & Marmite Sausage Rolls – English

  • 200g sausage meat
  • 1 tsp marmite
  • 35g smoked cheddar

Nduja Sausage Rolls – Italian

  • 200g sausage meat
  • 35g nduja
  • 1 tbsp mango chutney

Pork and Leek – Welsh

  • 1 leek sliced finely
  • 200g sausage meat
  • a good pinch of salt

 

Equipment

     

    Method

    1. Setup your Egg for an indirect cook at 200°C with your ConvEGGtor, stainless grid and baking stone on top. Allow it good time to warm.
    2. Take your puff pastry out of the fridge and allow to warm on your kitchen counter for 10 minutes before you unroll it. This will stop it cracking.
    3. Take 2 bowls, place the respective filling ingredients with the sausage meat.
    4. Use your hands to squish together the ingredients.  Once well mixed, put some flour on a baking surface.  Take one set of the filling and roll into a sausage, which is the same length as your pastry.
    5. Open out your pastry and cut into 2 equal sized rectangles. The easiest way to do this, cut the pastry in half along the longest edge.
    6. Place one set of filling and place into the middle of one of the pastry pieces.  Take some egg wash and brush along both of the long edges.  Take the side farthest away from you and bring towards you.  Take a fork and use it to crimp the long edge.  Cut the sausage roll in half.  Repeat with the second filling.
    7. Take a circle of parchment paper and place it on a baking tray. Move the sausage rolls onto the parchment paper.
    8. Put into the fridge for 20 minutes to firm up.
    9. Brush the cold sausage rolls with the Egg wash.  You can cut the sausage rolls to your preferred length.  Optional: sprinkle with sesame seeds.
    10. Transfer the parchment paper onto your baking stone.  Cook your sausage rolls for 15 to 20 minutes until golden brown and the internal temperature is above 90°c.
    11. Take them out of the Egg and allow to cool on a rack before eating.

    They are great hot or cold.

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