Sensational Sausage Roll Sharing Ring
Ingredients: Serves 16
• Plain flour for dusting
• Puff pastry block 400g
• Sausage meat 400g
• 4 Tbsp The Great British Pantry Caramelised Onion Chutney
• Nutmeg a good grating
• Thyme leaves a handful, plus extra to decorate
• 1 egg, beaten
Method:
In a bowl, mix together the sausage meat with the The Great British Pantry Caramelised Onion Chutney, nutmeg, thyme leaves and lots of seasoning. Lightly flour a work surface and roll out the sausage meat to a 60cm long sausage. Set aside.
Flour the work surface again and quickly roll out the chilled pastry to a 15cm x 60cm rectangle. Place the sausage meat in the centre of the pastry and brush a 2cm strip of beaten egg along the long edge of pastry closest to you. Roll the dry edge of pastry over the sausage meat until you have one 60cm long sausage roll, stuck together with the egg wash.
Shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. Use a little more egg to stick the two ends together.
Use a sharp knife to slit the sausage roll halfway in and all the way through, every 4cm, to create a fan effect. Brush the sausage roll with egg then chill for 20 minutes (or until you are ready to cook it).
Heat the oven to 190°C/170˚C fan/gas 5. Then sprinkle over some thyme leaves. Bake for 30-35 minutes or until golden and cooked through. Once out of the oven, carefully transfer to a serving board and place a dip.
