Sausage roll loaf
Prep:
35 mins
Cook:
40 mins
This is an ideal recipe to make in advance and adds a bit of flair to well-loved ingredients.
18 quail eggs
650g Cumberland sausages or other good quality sausages, split and squeezed
1 small onion, grated
1 Bramley apple, peeled and grated
Small bunch flat-leaf parsley, leaves chopped
½ tsp Tabasco sauce
1cm thick slice of ham, cut into small chunks
50g fresh breadcrumbs
500g all-butter puff pastry
1 egg, beaten
Wholegrain mustard, to serve
Boil the eggs for 2½ minutes, then cool slightly before peeling and trimming away each end.
Preheat the oven to 220°C / 425°F / Gas mark 7.
Line a baking tray with greaseproof paper and set aside.
In a bowl, mix together the sausage meat grated onion, apple, parsley,
Tabasco, ham and breadcrumbs.
Roll the pastry out to 25 x 35cm, lift onto the baking tray and brush all over with beaten egg.
Press two-thirds of the sausage mix along one of the long sides of the pastry, leaving 2cm pastry free on one side and half of the pastry empty on the other side.
Make an indent down the middle of the meat with your finger, then lay the eggs along it.
Layer and press over the rest of the sausage meat.
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.
Brush over with more egg and bake for 40 minutes until golden.
Leave to cool, then slice and serve with mustard.
Serves
8-10
Preparation Time
35 minutes
Cooking Time
40 minutes
Main ingredients
Flour, Fruit, Eggs, Pork, Bread
Recipe Type
Party Food, Entertaining
Level of Difficulty
Easy
