Spiced sausage rolls

Name: Spiced sausage rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16
Ingredients: 450 g pork sausagemeat; 75 g Cooks' Ingredients Sour Cherries, finely chopped; 50 g pistachio kernels, roughly chopped; 2 tsp dried oregano; 2 tsp pul biber; 2 tsp Cooks’ Ingredients Lebanese 7 Spice Blend; 1 orange (scrubbed), zest; 320 g sheet all-butter puff pastry; 1 egg, beaten; 1 tsp nigella seeds (optional)

Nobody can resist a homemade sausage roll. This one, by Sabrina Ghayour, is just right for the festive season, laden with spice, dried fruit and pretty pistachios.

0 out of 5 stars(0) Rate this recipe

Makes16
CourseSnack
Prepare20 mins
Cook25 mins
Total time45 mins
PlusCooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

450g pork sausagemeat
75g Cooks' Ingredients Sour Cherries, finely chopped
50g pistachio kernels, roughly chopped
2 tsp dried oregano
2 tsp pul biber
2 tsp Cooks’ Ingredients Lebanese 7 Spice Blend
1 orange (scrubbed), zest
320g sheet all-butter puff pastry
1 egg, beaten
1 tsp nigella seeds (optional)

Preheat the oven to 220ºC, gas mark 7, and line a large baking tray (or 2 smaller trays) with baking parchment. In a large bowl, mix together the sausagemeat, sour cherries, chopped pistachios, oregano, spices and orange zest until well combined; season. Divide the mixture into 2 equal halves and form each into a long, even sausage shape.
Cut the pastry in ½ lengthways. Put the sausage shapes onto the pastry lengths, leaving a 1cm gap along one of the long edges of each. Fold over the pastry; seal by pinching together or use a fork to press down. Cut each into 8 individual rolls (3-4cm wide), then transfer to the baking tray and brush liberally with the beaten egg. Sprinkle over the nigella seeds (if using), then bake for 22-25 minutes until deep golden brown and the filling is cooked through with no pink meat. Leave to cool slightly before eating.

Cook’s tip

Get ahead: The sausage rolls can be assembled, cut and glazed in advance, then frozen for up to 3 months. Bake straight from frozen, adding an extra 5 minutes to the cooking time.

Typical values per item when made using specific products in recipe