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Nutrition: Per serving (10)

  • kcal369
  • fat26g
  • saturates11g
  • carbs24g
  • sugars5g
  • fibre3g
  • protein9g
  • salt1.1g
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    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.

Recipe from Good Food magazine, December 2022

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Comments, questions and tips (7)

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AdsandJade

question

Can you prep these the day before, then cook the following day?

amygab93390

question

Can you chill this for a day in the fridge before cooking?

doneng

Used really good sausages. Left out the chutney and used dried sage and white onion, as all we had in. Only have very old aga so cooked until it looked ok and checked with meat thermometer and it was done. Really easy, looks great and a hit at our party.

vqjs6jgb75a8NlKE4K

Works well but I’d recommend baking for longer than stated in the recipe (my oven is accurate temperature wise), about 50 minutes. Added tip: season the sausage meat really well too.

DaisyRemmer

Can you buy regular sausage meat instead of squeezing the meat out of the sausages - if so how much sausage meat would you need?

Nic Poole

I used a 400g pack of sausage meat which was a perfect amount

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