This week’s feature recipe is perhaps my favourite thing in Jamie Oliver’s Comfort Food Cookbook. I have made this particular recipe more than half a dozen times since receiving the cookbook back in November. I have made variations on the recipe of course, I rarely make the same thing exactly the same. The recipe also calls for making your own dough, but this is a weeknight dinner so I use store bought puff pastry.
I feel like most of us have had sausage rolls at a party as an appetizer, but this is really meant to be a meal. Sausage rolls seems to have made their first appearance at the Great Exhibition of the Works of Industry of All Nations in London’s Crystal Palace in 1851. I feel like they have been around longer, but nothing that provides proof prior to the Exhibition.
My edited Jamie Oliver Giant Sausage Roll Recipe
Ingredients
4 slices of smoked bacon
2 onions
1/2 bunch sage
1 lb ground pork (extra lean to avoid greasiness)
3/4 cup of breadcrumbs
1 oz parmesan cheese
1 tsp Worcestershire
nutmeg
almond milk or egg wash
Puff Pastry
Directions
- Blitz the bacon in a food processor until finely chopped.
- Add the onions and sage to the food processor and pulse until combined.
- Pour it out into a frying pan and cook on medium heat until cooked through, around 15 minutes. Remove from heat and let cool.
- Once cool add bacon and onion to a bowl with the ground pork. Add the remaining ingredients. Mix together with your hands
- Preheat oven to 375. Roll out puff pastry on a flour dusted surface to about 10×16 inches.
- Place the meat just off centre on the pastry shaping it into an even log.
- Fold the pastry over the meat and seal the edges with a fork.
- Brush top of pastry with milk (or egg).
- Bake in oven for about 40 minutes or until browned and cooked through.
Enjoy your sausage roll with a dollop of mustard and a nice crisp side salad.
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