by Neil Clifton
My favorite lunchbox item as a kid was a sausage roll. Eat it in one, peel off the pastry and eat the sausage meat first or just devour them in a couple of bites - I used to love them. On Saturdays I remember sitting with my Dad watching the wrestling scoffing a warmed sausage roll and beans for lunch.
They were never something that I ever tried cooking until I first visited Borough Market and tried on of Ginger Pigs sausage rolls. Well, they are simply amazing - this isn't their recipe - its a hybrid of several that I have put together.
1kg minced shoulder and belly.
1 tbs sage
1 tbs paprika
1 tsp salt
1 tsp black pepper
100g fresh breadcrumbs
Pre-made puff pastry
Pinch of fennel seeds
1. Mix the pork, herbs and bread crumbs.
2. Roll out the pastry to about 5mm thick, 500mm long and 15 cm wide.
3. Place the sausagemeat close to the edge of one of the long sides of the pastry.
4. Eggwash the opposite side of the pastry and roll the pastry over the top of the sausagemeat and close together.
5. With a very sharp knife cut the sauage rolls to your desired length.
6. Eggwash and top with fennel seeds.
7. Bake in a pre-heated oven at gas mark 5 for 40 minutes.
HINTS & TRICKS
The are great either hot or cold, you can play around with the seasoning, if you want to make sure it is to your liking before you cook them, break some of the meat off and fry in a frying pan - you can then adjust to your desire.