Sausage Roll 2.0 – Stella’s Sausage Swirls recipe

December 26, 2010

During the summer, at a birthday picnic for my friend Liz, I was given a small but ingenious snack which I’ve been meaning to recreate ever since. I’ve always been a big fan of the Great British Sausage Roll and considered them unimproveable, until I tried these little beauties, invented by Liz’s elegant pal Stella. They are simple, but gloriously effective. Be warned, however: six is too many, especially when followed by mince pies and cheese. I spent at least an hour and a half lying in bed on Christmas eve thinking I was going to either be sick or melt into the sheets leaving nothing but a smear of grease.

Stella’s Sausage Swirls

Take one 500g block of ready-made puff pastry (life’s too short for making puff pastry at home, in my humble opinion). Roll it out into a square about 4mm thick. Take about 450g of good quality sausagemeat (we bought it from the brilliant butcher local to my work, Hussey’s of Wapping Lane, which makes its own sausages), give it a good squidge with your hands to mush it up a bit and then, using your fingers, spread it all over the pastry square until it’s broadly evenly covered, leaving a border of raw pastry of about 1cm on one side and about an inch on the other. Then, taking the shorter border as your starting edge, roll the square into a spiral tube, as if making a swiss roll. Brush the wide border with milk and press to seal, then brush the whole thing with milk. Using a very sharp knife, slowly slice into swirls of about 1cm thick and place them flat on a baking tray, leaving a bit of space between them so they can puff up. Stick in a medium oven and cook for a while, I think I did mine for about 40 mins in the end, on about 180ish, but just keep an eye on them after about 20 mins and see how you go. It’s a good idea to err on the medium side and leave them in for longer, as the sausage meat will stay moist, and the pastry is less likely to burn. Remove from the oven, leave to cool for ten minutes or so (no more, you want them warm) then pass round with glasses of dry sherry.


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