In an attempt to find the perfect example, we have tested different flavours and textures for the filling of our sausage rolls at The Pie Room. It always comes back to one thing: simplicity. The filling should be tasty but not overcrowded with too many flavours and textures. The addition of a little chopped bacon and a few thyme leaves
to Cumberland sausagemeat are the only changes we make, but the devil is in the detail. For me, the key to the Ultimate Sausage Roll actually lies in the ratio of meat to pastry. When the meat takes longer to cook, the crisper the pastry will be.
400g rough puff pastry (see book for recipe or use classic puff pastry or shop-bought puff pastry)
2 egg yolks beaten with 2 teaspoons water, for brushing
pinch of black sesame seeds
pinch of white sesame seeds
Plum and Star Anise Chutney, to serve (see page 248)
For the filling
700g Cumberland sausages, skins removed
150g streaky bacon, finely chopped
25g thyme, leaves picked
⅓ teaspoon table salt
large pinch of freshly ground black pepper
large plastic piping bag
Line a large baking tray with parchment paper. On a lightly floured surface, roll the pastry out to 5mm thick in a 40cm x 25cm rectangle. Slide the rolled-out pastry onto the lined tray and chill in the refrigerator for 30 minutes.
Meanwhile, put the sausagemeat, bacon, thyme, salt and pepper into a bowl and mix well with your hands. Fill a large plastic piping bag with the sausagemeat filling. If you don’t have a piping bag, shape the filling into a 6cm wide sausage and wrap tightly in clingfilm, firmly twisting the ends. Chill the filling in the refrigerator for 20 minutes.
Remove the rolled-out pastry from the refrigerator and dust off any excess flour from the surface. Leave the pastry on the parchment paper. Using kitchen scissors, snip the tip of the piping bag to make a 5cm wide opening. Working from one end of the pastry rectangle, slowly pipe the sausagemeat filling down the length of the pastry 6cm inside one edge.
Alternatively, remove the clingfilm from the sausagemeat, unwrapping it over
the pastry rectangle, and place the filling 6cm inside one edge of the pastry. Lightly brush the larger exposed area of pastry all over with egg wash, leaving the narrow 6cm border clear. Fold the egg-washed pastry over the filling to meet the narrow border, align the pastry edges and press firmly together. Lightly dust the tines of a fork with flour and tap off any excess. Working down the length of the seam, firmly press the ends of the fork into the pastry to leave an impression of the tines. Whenever necessary, dust the fork with more flour to stop it sticking to the pastry.
Lightly brush the sausage roll all over with egg wash and return to the refrigerator for 10 minutes to allow the egg wash to dry. Brush a second layer of egg wash over the sausage roll and then, using a sharp knife, lightly score the top of the pastry with diagonal lines all the way down its length. (This gives the pastry a little stretching room and stops it from tearing open at the seam.) Return the sausage roll to the refrigerator to chill for a further 10 minutes.
Preheat the oven to 190°C fan/210°C/gas mark 6½.
Trim a little off the fluted seam of the pastry to neaten it into a straight edge, then brush a final layer of egg wash all over the sausage roll. Sprinkle the black and white sesame seeds along the top of the roll. Pop the tray into the preheated oven and bake the sausage roll for 25 minutes. Check the internal temperature of the filling with a digital probe thermometer – you are looking for 75°C or above. If necessary, return the sausage roll to the oven and check the temperature again every 5 minutes until it reaches 75°C. Alternatively, insert a metal skewer into the centre of the sausage roll and then press it against your hand – it should be very hot to the touch.
Remove the tray from the oven and transfer the sausage roll to a wire cooling
rack. Leave to cool for 10 minutes before cutting the sausage roll with a serrated
knife into eight equal slices. Serve warm with spoonfuls of chutney
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