Magazine Subscription Offer
Try your first 5 issues for only £5 today
Line a large baking tray (one that will fit in your fridge) with baking parchment. Squeeze the sausagemeat from the skins into a bowl, then mix in the sage, red onion and a good pinch each of salt and pepper. Combine using your hands, then chill until needed.
Roll out the pastry on a lightly floured surface into a roughly 65 x 25cm rectangle that’s ½ cm thick. With a long edge facing you, thinly spread the chutney in a horizontal line over the middle of the rectangle, then spoon the sausage mixture over the top, gently forming it into an even log shape. Brush some of the beaten egg over the exposed pastry, then tightly roll the edge closest to you up and over the filling to enclose it, tucking it under if needed. Continue rolling until you have a long, large sausage roll. Carefully lift onto the prepared tray and gently bring the two ends together to make a wreath shape. Use a little of the beaten egg to seal the ends together. Put the tray in the fridge and chill for 30 mins.
Heat the oven to 200C/180C fan/gas 6. Remove the sausage roll wreath from the fridge, brush with the remaining beaten egg and scatter over the nigella seeds, if using. Make slashes around the wreath in the top of the pastry, 4cm apart and about halfway down into the sausage filling, starting from the join. Bake for 35-40 mins until the pastry is golden and the sausage filling is cooked through. Leave to cool slightly, then slice into wedges to serve. Will keep chilled for up to two days.
Comments, questions and tips