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Garland sausage roll slice

Garland sausage roll slice

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(8 ratings)

Prep: 35 mins Cook: 40 mins

Easy

Cuts into 8-10 slices
This party recipe adds a touch of sophistication to traditional sausage rolls, and can be made one day ahead for minimum stress

Nutrition and extra info

Nutrition: per slice

  • kcal564
  • fat37g
  • saturates16g
  • carbs33g
  • sugars4g
  • fibre1g
  • protein26g
  • salt2.66g
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Ingredients

  • 18 quail eggs
  • 650g Cumberland sausages, split and squeezed
  • 1 small onion, grated

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 Bramley apple, peeled and grated

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • small bunch flat-leaf parsley, leaves chopped
  • shake of Tabasco sauce
  • 1cm thick slice of ham, cut into small chunks
  • 50g fresh breadcrumbs
  • 500g pack all-butter puff pastry
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • wholegrain mustard, to serve

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Method

  1. Boil eggs for 2½ mins, then cool slightly before peeling and trimming each end.

  2. Heat oven to 220C/200C fan/gas 7. In a bowl, mix together the sausagemeat grated onion, apple, parsley, Tabasco, ham and breadcrumbs. Roll the pastry out to a rectangle about 25 x 35cm, carefully lift onto a baking sheet and brush all over with beaten egg.

  3. Press two-thirds of the sausage mix along one of the long sides of the pastry, leaving 2cm pastry free on one side for sealing, and half of the pastry empty on the other side for folding over later. Press a line down the middle of the meat with your finger, then lay the eggs along it, trimmed end to trimmed end. Press over the rest of the sausagemeat. Fold the pastry over the sausage and press the edges together, before trimming with a knife and sealing well by pressing the edges with a fork.

  4. Brush all over with more egg and bake for 40 mins until golden. Leave to cool, then slice and serve with mustard. Can be made 1 day ahead.

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Comments, questions and tips

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Comments (7)

suekeating's picture
5

Absolutely delicious - works well with hens eggs and freezes well. We make it one weekend and save it in portions to eat on weekdays with salad in the summer or greens in the winter.

hlnharrison's picture
5

I made this as part of a buffet lunch for eight people. There was lots of other food so I thought there would be some leftover but it all disappeared. It is very tasty and it is convenient to be able to make it the day before. I was only able to buy 12 quails eggs as the shop was sold out but I found these enough. Apart from this I followed the recipe exactly including measuring the dimensions of the pastry and found that there was insufficient pastry to cover the filling. I was able to get round this by gently rolling the filled slice with a rolling pin but next time I would start with a wider piece of pastry. I think it would work equally as well with hen's eggs.

lgyurindak's picture
5

Made this for New Years eve, everyone loved it. Will make again.

fgillies's picture
5

I love to make this recipe, and it goes down really well every time I do. I've recently amended it to make a festive version using turkey mince, sage and cranberries and it tastes great too.

cherblm's picture
5

Have made this a few times now and it always vanishes pretty quicky...lovely hearty food, perfect for less formal parties and winter dinner

irenemorrill's picture
5

Great idea, I did it as a supper and served it with grilled veg and white bean mash. Went down very well.

toni2009's picture

i tried this reciepe but made it with pork and apple sausages as well as cumberland was very tasty warm

Questions (5)

chloec271's picture

Can this be frozen before cooking and if so would you defrost before cooking or cook from frozen?

goodfoodteam's picture
Hi there, thanks for your question. You can cook this from frozen, just allow a little extra cooking time and cover with foil if it's getting too dark in the oven.
suekeating's picture
5

This is a lovely recipe but I'm not sure how it can be 0g of saturated fat with puff pastry and sausages in it!

goodfoodteam's picture

Hi Sue, thanks for flagging this - one slice of the sausage roll actually carries 16g of saturated fat. Sorry that this was omitted from the recipe, it has now been added. Thanks again!

Snowdrop 1's picture

If I bake this slice on day one to use the following day, can it be reheated so that we can eat it hot or can I make it and leave it in the fridge overnight uncooked, to cook the following day.

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