Give the savoury bake a makeover with the help of nduja, the spicy Italian salami paste. You could also use a skinned and mashed soft chorizo sausage instead
Prep:30 mins
Serves 12
500g pork sausages or sausagemeat40g fresh white breadcrumbs50g nduja3 pickled onions, finely chopped50g cheddar, cut into small cubes375g packet ready-rolled puff pastry1 egg, beaten2 tsp fennel seeds
STEP 1Put the sausagemeat, white breadcrumbs, nduja, pickled onions and cheese in a large bowl, season with salt and pepper and mix to combine using your hands.STEP 2Unravel the pastry and cut in half lengthways to make two rectangles. Divide the sausage mixture in two and mould each half into a sausage shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with some of the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the roll into 5cm lengths and arrange on a baking tray lined with baking parchment. Chill for 20 mins. The sausage rolls will keep chilled for two days or frozen for three months. Defrost completely before cooking.STEP 3Heat the oven to 200C/180C fan/gas 6. Brush the pastry with more egg and sprinkle with the fennel seeds. Bake for 30 mins, or until golden and crisp. Transfer the sausage rolls to a wire rack and leave to cool for a few minutes before serving. Best served warm, but will keep chilled for two days.
