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    Pork, red pepper & caper sausage roll

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    Pork, red pepper & caper sausage roll

    • Preparation time: 30 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    450g pack gourmet
    pork sausagemeat
    50g soft white breadcrumbs
    50g roasted red peppers from a jar, drained and chopped
    Grated zest of 1 lemon
    2 tbsp Fragata Capers Capote, drained
    2 tbsp chopped flat leaf parsley
    320g pack Jus-Rol All Butter Ready Rolled Puff Pastry sheet
    1 British Blacktail Medium Free Range Egg, beaten
    1½ tbsp pumpkin seeds 


    1. Preheat the oven to 200°C, gas mark 6. Put the sausagemeat in a mixing bowl. Add the breadcrumbs, chopped red peppers, lemon zest, capers, parsley and some salt and pepper. Mix together using a spoon or your hands.

    2. Unroll the pastry onto a large nonstick baking sheet. Arrange the sausagemeat, lengthways, down the middle of the pastry. Cut the pastry either side into 2cm strips all the way down, at right angles to the sausagemeat. Cross the strips over the sausagemeat to make a lattice plait.

    3. Brush the sausage roll with the beaten egg and sprinkle with the pumpkin seeds. Bake for 40 minutes until golden. Eat warm, using a serrated knife to cut the roll into slices.

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