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  1. Home
  2. sausage rolls recipe

Toulouse sausage roll

Looking for a dinner that will really impress? Go no further! - by Barbara Northwood
  • 29 Apr 2019
Toulouse sausage roll
Prep: 35 Minutes - Cook: 45 Minutes - Easy - Serves 10
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There’s nothing better than a freshly baked sausage roll, with the flaky pastry and comforting meaty filling, and I also love the punchy kick of a Toulouse sausage. I’ve combined the best of both in this recipe, and made it more of a main event by going large and turning it into a kind of sausage Wellington.

Ingredients

320g all-butter puff pastry sheet

plain flour, for dusting

3 large egg yolks, beaten

2 tsp thyme leaves

2 tsp black mustard seeds

for the filling

1kg fatty pork mince

200g unsmoked streaky bacon, very finely chopped or minced

2 ½ tsp cracked black pepper (use a pestle and mortar)

1 ½ tsp muscovado sugar

½ tsp ground mace

5 garlic cloves, grated

1 tsp sweet paprika

100g fresh breadcrumbs

small handful each sage leaves and parsley, chopped

Method

  1. To make the the filling, tip all the ingredients into a large bowl and season generously with salt. Combine everything together with your hands. Lay a large sheet of cling film on your work surface, tip the filling on top, and shape into a 8cm-thick log. Roll up tightly in the cling film. Chill in the fridge for 3 hrs or overnight to firm up the mixture and allow the flavours develop. 

  2. Put the sheet of pastry on a floured surface, sprinkle the top with a little extra flour, then roll out the pastry – it should be bigger by about a quarter. Brush all over with some of the beaten egg. Lie the sausage on one half of the pastr, leaving a gap of about 5cm. Fold the long side of the pastry over the top and line up the edges. You may need to adjust the position of the filling to get it just right. Crimp the edge to seal it together, then transfer to a baking sheet lined with baking parchment. Brush all over with the beaten egg and chill in the fridge for 20 mins. Can be frozen unbaked for up to one month.

  3. Heat oven to 210C/190C fan/gas 7. Brush with more egg, then score the pastry all over with little slashes. Lightly press the thyme leaves and black mustard seeds into the top of the pastry. Bake for 25 mins. Turn oven down to 180C/160C fan/gas 4 and bake for another 20 mins until golden brown and the base of the pastry is cooked and crispy. Remove from the oven and leave to cool on a wire rack set over a baking tray for 20 mins before serving.

  • pork mince recipe
  • weeknight beef dinner recipe
  • sausage rolls recipe
  • sausage recipe
  • easy dinner party recipes
  • pork recipe
  • easy baking recipes
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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