“It’s all about getting as much extra flavour as possible into the sausage meat with cheddar, caramelised onion chutney and fresh thyme,” says Tom Kerridge, who suggests a dollop of brown sauce on the side.
Makes: 6
Ingredients:
500g pork sausages, outer skins removed
2 tsp thyme leaves
3 tbsp caramelised onion chutney
130g cheddar, grated
320g pack ready-rolled all-butter puff pastry
1 large free-range egg, lightly beaten with a pinch of salt
Salt and freshly ground black pepper
Method
1. Put the sausage meat into a bowl with the thyme, chutney and 100g of the grated cheese. Season the mixture with salt and pepper and mix well.
2. Unroll the puff pastry and lay it out flat on your work surface. Cut it in half, to give two 23×18cm rectangles. Divide the sausage mixture in half and roll each portion into an even sausage shape, 23cm long. Place a sausage filling roll down the middle of each pastry rectangle and press it down lightly.
3. Brush the pastry on either side of the sausage filling with beaten egg. Now lift the pastry from the right side over the filling and then lift the left side over that. Flip the long sausage roll over so that the folded side is now on the bottom. Place this on a tray lined with baking paper and repeat with the other sausage filling and pastry.
4. Put both sausage rolls in the freezer to firm up for at least 30 minutes. Preheat the oven to 200C/fan 180C/gas 6.
5. When the rolls are semi-frozen, cut each into three even-sized lengths. Brush the undersides with beaten egg, then turn them top side up. Brush with beaten egg and sprinkle with the remaining cheese (you can make them ahead to this point and keep them in the fridge, ready to cook).
6. Place the sausage rolls on a lined baking tray and bake on a high shelf in the oven for 25 minutes. The pastry should be deep golden brown and the filling cooked through and piping hot. Let them cool down for a few minutes before tucking in.
This filling minestrone is a great way to avoid food waste and clear out the fridge before your next supermarket delivery arrives – and hopefully save some cash in the process.
“Swap the chorizo for bacon, add beans or lentils, use only veg – anything goes,” says Kerridge. “If you roughly follow these ratios of veg, chicken stock and pasta, it will always taste delicious.”
A healthy salad with an autumnal twist
