Jumbo chestnut & sage sausage roll

Name: Jumbo chestnut & sage sausage roll
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 8
Ingredients: 1 tbsp olive oil; 15 g unsalted butter; 3 large onions, finely sliced; 3 clove/s garlic, crushed; 180 g pouch Merchant Gourmet Cooked Whole Chestnuts, chopped; 450 g packs Pork Sausagemeat with Black Pepper & Nutmeg; 20 g pack sage, leaves finely shredded; Plain flour, for dusting; 500 g block puff pastry; 1 egg, beaten; 2 tsp sesame seeds, for sprinkling (optional)

Packed with caramelised onions and chestnuts, this giant sausage roll is a treat with chilli jam or chutney and a crunchy slaw.

5 out of 5 stars(4) Rate this recipe

Serves8
CourseMain meal
Prepare30 mins
Cook1 hr 40 mins
Total time2 hrs 10 mins
Pluscooling + standing

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.

Ingredients

1 tbsp olive oil
15g unsalted butter
3 large onions, finely sliced
3 clove/s garlic, crushed
180g pouch Merchant Gourmet Cooked Whole Chestnuts, chopped
2 x 450g packs Pork Sausagemeat with Black Pepper & Nutmeg
½ x 20g pack sage, leaves finely shredded
Plain flour, for dusting
500g block puff pastry
1 egg, beaten
2 tsp sesame seeds, for sprinkling (optional)

Method

Heat the oil and butter in a large nonstick frying pan and gently cook the onions with a large pinch of salt, stirring, until soft and caramelised (35-45 minutes). Stir in the garlic and chopped chestnuts for the final 2-3 minutes, then scoop everything out onto a plate and set aside to cool completely.
Put a large baking tray in the oven and preheat to 220°C, gas mark 7. Put the sausagemeat and sage in a large bowl, then add the cooled onion mixture and mix well with your hands.
Lightly flour the work surface and roll out the pastry to a 30cm x 40cm rectangle. Lift onto a sheet of baking parchment. Arrange the sausagemeat lengthways in a mound down the centre 1⁄3 of the pastry, leaving a gap at either end. Make cuts along the remaining exposed pastry at right angles to the sausagemeat, all the way down and spaced 3cm apart. Cross the strips alternately (on the diagonal) over the filling to create a lattice. Tuck the ends around the sausagemeat to enclose it (trim away any excess pastry, if needed).
Carefully lift the roll, still on its paper, onto the preheated baking tray. Brush with the beaten egg, scatter with sesame seeds (if using), then bake for 45-55 minutes until crisp, golden and cooked through, with no pink meat remaining (or until a meat thermometer pushed into the centre reads 75°C). Allow to stand for at least 15 minutes. Serve hot or at room temperature with chilli jam or chutney.

Cook’s tip

To freeze: At the end of step 3, freeze the uncooked roll on a large, parchment-lined baking tray. Once frozen (after about 3 hours), wrap in a double layer of foil and freeze for up to 2 months. Defrost in the fridge overnight, then bake for 55 minutes-1 hour 5 minutes. Got leftovers? Freeze part of the cooked log, then defrost and reheat in the oven at 190°C, gas mark 5, for 35-40 minutes or until piping hot.