Phil Vickery’s sausage roll masterclass
The humble sausage roll is a national staple, but after it was revealed that a London cafe is selling the traditional classic for £7.20, Phil’s helping you make your own for a much friendlier budget of £1.20 per person! His jumbo recipe uses buttery flaky pastry and is served with his homemade brown sauce - guaranteed to please the whole family.
Phil’s sausage roll masterclass
Makes 1 large sausage roll
Ingredients
For the Sausage Roll:650g good quality sausage meat (20% fat) 2 ½ tsp dried sage½ tsp ground nutmegPinch ground black pepper5 tbsp dried breadcrumbs300g block of ready rolled all butter puff pastry1 small egg, beaten
For the Brown Sauce:150ml cider vinegar300ml cold water1 x 10g vegetable stock cube1 small onion, very finely chopped2 cloves garlic, very finely chopped100g date paste1 large bramley apple, peeled, cored and chopped 400g tin cooked kidney beans, drained4 tsp tamarind paste4 tbsp Worcestershire sauce2 tbsp tomato paste2 tsp mustard powder1 tsp sweet paprika
Method
For the Sausage Rolls:
1. Preheat the oven to 190°C/ Gas mark 5.
2. Mix together the sausage meat with the dried sage, nutmeg, pepper and breadcrumbs together until well combined.
3. Place the sausage meat mixture on a large sheet of cling film or greaseproof paper and roll into a large sausage log approximately 22 cm in length and 7 cm in width.
4. Roll out the puff pastry on a floured surface to roughly 27 cm in length and 24 cm in width.
5. Unwrap the sausage log from the cling film or greaseproof paper and carefully place down one edge of the rolled pastry.
6. Roll the sausage log across the pastry to cover it and place the fold underneath.
7. Place the sausage roll onto a lined baking tray, lightly score across the top with a small knife and brush the pastry with the beaten egg.
8. Cover and chill the sausage roll for 20 minutes in the fridge.
9. Bake for 35-45 minutes until golden and cooked right through.
For the Brown Sauce:
1. Place the vinegar, water, stock cube, onion and garlic into a saucepan.
2. Bring to the simmer and cook for 10-15 minutes to soften the onion.
3. Next add the date paste, apples, beans, tamarind, Worcestershire sauce, tomato paste, mustard powder and paprika.
4. Mix well and again simmer for a further 10-15 minutes or until the apples are soft and pulpy.
5. Carefully spoon into a liquidiser (or blender if you don’t have a liquidiser) and blend well until you have a fine, smooth sauce. If you want to be really cheffy, sieve the sauce.
6. Check the seasoning and adjust if needed. Serve alongside the sausage roll.