Spiced sausage rolls
Makes: 12
Prep time: 35 minsTotal time: 
Recipe photograph by Maja Smend
Spiced sausage rolls
No picnic is complete without sausage rolls, and this recipe (made with ready-made puff pastry for ease and speed) contains delicate spices
Makes: 12
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
307Kcal
Fat
23gr
Saturates
9gr
Carbs
14gr
Sugars
3gr
Fibre
1gr
Protein
11gr
Salt
1.4gr
Native restaurant
Native is an eco-conscious restaurant with a focus on wild, foraged and British ingredients. It was founded in 2016 by chef Ivan Tisdall-Downes and foraging expert Imogen Davis.
See more of Native restaurant’s recipes
Native restaurant
Native is an eco-conscious restaurant with a focus on wild, foraged and British ingredients. It was founded in 2016 by chef Ivan Tisdall-Downes and foraging expert Imogen Davis.
See more of Native restaurant’s recipes
Ingredients
- 2 x 400g packs plain pork sausages (we used Taste the Difference)
- 1 tbsp snipped chives (or use wild fennel fronds if you have them)
- 1 x 375g sheet ready-rolled puff pastry
- beaten egg, to glaze
- 1 tsp nigella seeds
For the spice mix
- 25g demerara sugar
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- ½ tsp paprika
- ½ tsp onion granules (optional)
- ½ tsp English mustard powder
- ½ tsp fennel seeds
- ¼ tsp Szechuan peppercorns, optional
- ¼ tsp coriander seeds
- small pinch of chilli flakes
Step by step
Get ahead
The sausage rolls can be frozen at the end of step 4. Bake for 45-50 mins from frozen. Cool before packing up and transporting.
- First make the spice mix – in a spice grinder or using a pestle and mortar, blend all the ingredients together to make a relatively fine powder.
- Squeeze the sausagemeat out of the skins, into a large bowl. Add the spice mix and chives and incorporate thoroughly into the sausagemeat, using your hands. Heat a small frying pan and fry off a little piece of the sausage mixture to taste. Adjust the seasoning as needed then cover the bowl and chill for 15 minutes to let the flavours develop
- Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry sheet and cut it in half lengthways to make two long strips. Divide the sausage mixture in two as well, shaping each portion into along sausage, then place down a long edge of each pastry strip.
- Tightly roll up the meat in the pastry, finishing with the join underneath. Press lightly to seal the join. Brush all over with the beaten egg and sprinkle with the nigella seeds. Cut each roll into 6.
- Space the rolls out on a lightly greased or lined baking tray. Bake for 35-40 minutes, until golden, crispy and cooked through.
