Name: Garland sausage roll slice
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: Cuts into 8-10 slices
Cuisine: British
Ingredients: 18 quail eggs; 650g Cumberland sausages split and squeezed; 1 small onion grated; 1 Bramley apple peeled and grated; small bunch flat-leaf parsley leaves chopped; shake of Tabasco sauce; 1cm thick slice of ham cut into small chunks; 50g fresh breadcrumbs; 500g pack all-butter puff pastry; 1 egg beaten; wholegrain mustard to serve

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Garland sausage roll slice

Garland sausage roll slice

Good Food team

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Cuts into 8-10 slices

Easy

Prep: 35 mins

Cook: 40 mins

A star rating of 5 out of 5.8 ratingsRate

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This party recipe adds a touch of sophistication to traditional sausage rolls, and can be made one day ahead for minimum stress

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Easy cheese & onion slice

A star rating of 4.9 out of 5.64 ratings

Ingredients

Nutrition

Units:

MetricUS

18 quail eggs
650g Cumberland sausages

split and squeezed
1 small onion

grated
1 Bramley apple

peeled and grated
small bunch flat-leaf parsley

leaves chopped
shake of Tabasco sauce
1cm thick slice of ham

cut into small chunks
50g fresh breadcrumbs
500g pack all-butter puff pastry
1 egg

beaten
wholegrain mustard

to serve

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Nutrition: per slice

kcal564
fat37g
saturates16g
carbs33g
sugars4g
fibre1g
protein26g
salt2.66g

Method

step 1

Boil eggs for 2½ mins, then cool slightly before peeling and trimming each end.
step 2

Heat oven to 220C/200C fan/gas 7. In a bowl, mix together the sausagemeat grated onion, apple, parsley, Tabasco, ham and breadcrumbs. Roll the pastry out to a rectangle about 25 x 35cm, carefully lift onto a baking sheet and brush all over with beaten egg.
step 3

Press two-thirds of the sausage mix along one of the long sides of the pastry, leaving 2cm pastry free on one side for sealing, and half of the pastry empty on the other side for folding over later. Press a line down the middle of the meat with your finger, then lay the eggs along it, trimmed end to trimmed end. Press over the rest of the sausagemeat. 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.
step 4

Brush all over with more egg and bake for 40 mins until golden. Leave to cool, then slice and serve with mustard. Can be made 1 day ahead.

Recipe from Good Food magazine, December 2009

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A star rating of 5 out of 5.8 ratings

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