Pork and stout sausage roll with mustard dip
Makes: 12-14 slices
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Pork and stout sausage roll with mustard dip
A jumbo sharing sausage roll, great for buffets and picnics
Makes: 12-14 slices
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
458Kcal
Fat
31gr
Saturates
14gr
Carbs
24gr
Sugars
6gr
Fibre
2gr
Protein
18gr
Salt
1.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp rapeseed oil
- 1 red onion, finely chopped
- 150g streaky bacon, roughly chopped
- 75g dehydrated apple rings, roughly chopped
- 200ml stout
- 2 tbsp chopped rosemary
- 200g Taste the Difference Cumberland sausages
- 1 x 500g pack 20% fat pork mince
- 1 tsp ground nutmeg
- 50g slightly stale breadcrumbs
- 1 x 500g block puff pastry
- 1 medium egg
- 1 tsp fennel seeds
To serve
- 150g crème fraîche
- 2½ tbsp English mustard
- salad leaves
Step by step
Get ahead
Prep to the end of step 3 the day before. Cook for 10-15 mins extra from fridge-cold. Leftovers can be kept, chilled, for up to 2 days.
- Heat the oil in a frying pan and fry the onion for 6-8 minutes until soft. Add the bacon and continue to fry for 3-4 minutes, then add the apple, stout and rosemary. Bubble until the liquid has evaporated then set aside to let the mixture cool down.
- Squeeze the sausage meat from the casings and combine with the pork mince, nutmeg, breadcrumbs and the cooled onion and apple mixture. Mix well to combine, and season with salt and pepper.
- Roll out the pastry to roughly 35cm square. Place the filling along the left-hand third of the pastry and brush the edges with beaten egg. Fold over the pastry to encase the filling and seal the long edge. Crimp with a fork then slash some diagonal cuts across the top, using a sharp knife. Transfer to a lined baking tray, cover and chill for 30 minutes or until needed.
- Preheat the oven to 200°C, fan 180°C, gas 6. Lightly beat the egg and glaze the sausage roll well. Scatter over the fennel seeds and bake for 25 minutes initially, then reduce the temperature to 180°C, fan 160°C, gas 4 and continue to cook for a further 20 minutes, or until the pastry is lovely and golden and the filling is cooked through. Leave to rest for 20-30 minutes.
- Mix the crème fraîche with the mustard. Cut the sausage roll into chunky slices and serve with salad leaves and the mustard dip.
