Marmaladey Sausage Roll
By Fifi Goes Nom www.fifigoesnom.comPrint this recipe
A new take on the humble sausage roll, bringing in citrus flavours. A great way to impress your guests at a picnic.
250g pork sausages or sausage meat
375g ready-rolled puff pastry
2 tablespoons Orange, Lemon &amp; Ginger Marmalade
1 egg yolk
1 tbsp milk
Butter or oil for greasing, or waxy baking parchment paper
Black onion seeds (also called Nigella seeds)
Orange & Lemon with Ginger Marmalade
- Start by preheating the oven to 200C. While it’s heating up, prepare the baking sheet by greasing it or lining it with parchment paper.
- Lay the pastry out flat on a lightly floured surface, or more waxy baking parchment, and cut horizontally right down the middle so that you have two long strips. Mix together the egg yolk and milk to make an egg wash, then brush the far border of each strip of pastry with a little of the egg wash.
- If using sausages, cut a slit up the length of the sausage skin with scissors or a sharp knife and poke all the sausage meat out into a mixing bowl. Add one tablespoon of marmalade and then snap on a pair of CSI vinyl gloves and get your hands stuck in, mixing it all up until the marmalade is combined well with the sausage meat.
- Divide the sausage meat mixture in half and shape each piece into a long, thin sausage, along the length of the pastry towards the edge nearest you. Then roll the pastry away from you and up and over to seal in the sausage meat. Roll the whole thing over so the sealed edge is underneath.
- Use a sharp knife to cut into thumb-length sausage rolls, discarding the pastry ends. Score a couple of slits in the top of each one before lifting them carefully onto the greased/lined baking sheet. Pop in the oven, middle shelf, and bake for 25 minutes.
- Warm up the other tablespoon of marmalade in a small saucepan until it gets a little runny. After the sausage rolls have been in the oven for 25 minutes, remove from the oven and brush them with the runny marmalade before sprinkling all over with black onion seeds. Pop back into the oven for 5-10 minutes, until they are cooked through and golden.
If you’re making these ahead of time they can now be kept in the fridge for 24 hours, lightly covered with cling film, or they can even be frozen for up to 3 months and defrosted before cooking.