A giant sausage roll Wellington…what a treat.
This is delicious hot or cold, thinly sliced or in thick chunks, with or without condiments. The first time I made it was for Christmas. It’s definitely a luxury but, because we’ve made it for ourselves, it’s alright occasionally.
Santa won’t judge us for being naughty this time.
Giant Sausage Roll Wellington Recipe
Makes six to eight large slices
Sausage meat ingredients:
1kg pork mince
250g unsmoked streaky bacon
200g brie, sliced into small chunks
3 handfuls fresh cranberries
2 tbsp coconut sugar
3 tbsp crushed garlic (fresh or frozen)
100g breadcrumbs (ideally from fresh, sourdough bread but dry is fine)
1 tsp paprika
1 tsp ground mace
Handful of finely chopped fresh parsley
Handful of finely chopped fresh sage
Salt and pepper
500g block of puff pastry (or homemade, if you have the time)
Plain flour, for dusting
3 egg yolks, beaten
1 handful finely chopped fresh thyme, to garnish
1 handful mustard seeds, to garnish
First up, let’s get the sausage meat prepared.
I prefer to whack the bacon and cranberries in my NutriBullet. If there’s time to finely chop them by hand even better, but otherwise whizz them up and add to a bowl. If making fresh breadcrumbs, the same can be done before adding every other sausage ingredient to the bowl and mashing it together by hand.
Once it is suitably mixed together, we need to transfer it to a long dish (I use a baking tray) and roll into a large sausage shape. It should hold together well. Cover and move to the fridge, ideally for a few hours or overnight (less is fine but more time allows the flavours to infuse).
Next, dust a worktop with flour and slap down the block of puff pastry. Using a rolling pin, flatten it to a large rectangular shape with enough space to house the sausage.
Place the sausage meat in the middle and make sure there is enough pastry rolled out to completely cover the meat. Then, using a pastry brush, rub some of the beaten egg around the edges of the pastry. Close the pastry up and use a fork to tighten it up at either end. I use my fingers to make sure the pastry sticks together at the point it meets in the middle of the roll, and I often flip it over after doing this so the top of sausage roll is smooth.
Brush the entire roll with the remainder of the beaten egg before covering a baking tray in non-stick baking parchment and transferring over the giant sausage roll Wellington.
Next, turn the oven up to gas mark 7 / 210°C / 410°F. Allow the giant sausage roll Wellington to rest for ten to fifteen minutes while the oven warms up.
Score the roll with a knife several times across its width. Scatter the thyme and mustard seeds all over before moving it in to the oven.
Keep it going for twenty-five minutes before turning the heat down to gas mark 4 / 180°C / 355°F and leaving it in for another twenty minutes.
After the forty-five minutes is up, check the pastry is cooked (leave it in for longer if necessary). Then, remove from the oven to cool down on a wire rack for ten to fifteen minutes.
It’s now ready to be sliced, served up and enjoyed!
Ideas for Toppings and Sides
Tomato ketchup (preferably homemade)
I’ve tried this recipe without using brie and cranberries and it’s also good. There’s no reason why other types of cheese, herbs or even meats wouldn’t taste good. Like I always say: experiment and make it work for you.
Remember: if you do try my giant sausage roll Wellington recipe, take a picture and share it on Instagram. I’d love to check it out.
Here’s me with two giant sausage roll Wellingtons which I cooked up for Christmas.
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