Sort ingredients
saltandchilli
QR Code
Listen
Pdf
Prepare the filling: In a food processor, blitz the onion, cheddar and jalapenos before adding the pork sausage meat with the Pigasus seasoning, and parsley.
Roll the pastry: Unroll the ready-rolled puff pastry sheets on a lightly floured surface, placing them side by side lengthways (longest edge facing you). Push the edges of the sheets together to form one long sheet and roll into a rectangle about 40cm x 30cm.
Assemble the sausage rolls: Spoon the sausage roll mixture onto the centre of the pastry and shape into a long sausage-like log.
Wrap and seal: Brush the edges of the pastry with a little beaten egg, then fold it over the sausage meat to enclose it, keeping it close to the meat to avoid air pockets. Press the edges together to seal, then curve the sausage roll into a circular shape, sealing the ends together.
Cut and glaze: Lift the sausage roll onto a lined baking tray. Brush with the remaining beaten egg and sprinkle with nigella seeds. Place in the fridge for 20 minutes.
Bake: Preheat the oven to 200°C (180°C fan). Bake the sausage rolls for 20-25 minutes, or until the pastry is golden brown and crisp, and the sausage meat is cooked through.
Serve: Place the baking sheet straight on the table and serve with our punchy Red House BBQ sauce!