Phil Vickery's sausage rolls - two ways!
Phil’s making sure the turkey doesn’t steal all the spotlight this Christmas. He’s here to make the classic sausage roll that little bit better - with two delicious recipes, including his show stopping wreath.
Phil’s Sausage Wreath
Serves: 6-8
Ingredients
500g all butter puff pastry
For the filling500g good quality sausage meat, not too fatty (15-20% is perfect)250g soft chorizo, no skin, chopped really finely80g finely chopped roasted peppers6 tbsp chopped parsley
To finish1 medium egg beaten1 ½ tsp black onion seeds1 ½ tsp sesame seeds15g flaked almonds.
If the sausage meat and chorizo are at room temp makes it easier to pipe
Method
1. Preheat the oven to 180°C, gas 4.
2. Mix all the ingredients for the filling together well.
3. Roll out the puff pastry nice and thin roughly 60cm long x 15cm wide. Brush with beaten egg on both 35cm sides, leaving the centre un-egged.
4. Using a piping bag with no nozzle and cut nice and wide, pipe the sausage meat down the centre of the pastry.
5. Fold the pastry over the filling and seal the edge well, so you have one tight sausage roll. Press the ends together securely, to form a circle.
6. With a sharp knife, make a cut every 2cm, three quarters across the outside of the ring and fold over slightly to expose the sausage meat inside. Repeat around the whole ring, folding over so you end up with a semi cut wreath.
7. Brush well with beaten egg and sprinkle with sesame and onion seeds. Dot over a few flaked almonds.
8. Bake in the preheated oven for 40-50 minutes until well browned and cooked through making sure the bottom is cooked. Cool and serve.
Phil’s Ultimate Christmas Sausage Rolls
Makes: approximately 16
Ingredients
500g ready made puff pastry
For the filling500g good quality sausage meat, not too fatty, 15-20% is perfect75g finely chopped dried apricots75g finely chopped medjool dates100g finely chopped chestnuts2 tbsp chopped fresh sage½ tsp ground cloves1 egg beaten
Method
1. Preheat the oven to 200°C gas 6.
2. Roll out the puff pastry nice and thin roughly 45cm long x 14cm wide.
3. Mix all the ingredients for the filling together well.
4. Place the sheets of pastry on a board and cut 5cm wide strips.
5. Brush well with beaten egg.
6. Using a piping bag, pipe the sausage meat onto the strips, slightly to one side.
7. Fold over and seal the edge well.
8. Brush again with beaten egg, then chill well.
9. Cut into small rolls and bake for 15-20 minutes until browned, crisp and cooked through.
Phil’s Cranberry Dip
6-8 Portions
Ingredients
150g semi dried cranberries50mls cider vinegar1 small onion, very finely chopped250mls cold water100g soft brown sugar½ tsp ground cloves½ tsp ground Allspice1 tbsp chopped fresh ginger, chopped finely3-4 tbsp extra virgin olive oil
Method
1. Place everything in a stainless steel pan and bring to the boil, turn the heat down and simmer very slowly until the cranberries are plump and juicy, and the liquor is thick and reduced.
2. Check the seasoning.
3. Blitz in a food processor until you have a chunky puree, not too smooth.
4. Add the olive oil in a thin stream until you have a soft relish consistency.
5. Adjust the seasoning and serve.