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Giant Sausage Rolls, Christmas Keyboard Confession, the UK's Biggest Organs

Giant sausage rolls are the next of our 'Festive Foodie Thursday' offerings from resident cook Nigel Barden, with a festive themed dish each Thursday through December.

1 hour, 55 minutes

Last on

Thu 14 Dec 2017 17:05
ΒιΆΉΤΌΕΔ Radio 2

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Music Played

  • Gabriella Cilmi

    Warm This Winter

    • (CD Single).
    • Universal.
    • 1.

  • U2

    Get Out Of Your Own Way

    • Songs Of Experience.
    • Island.

  • The Real Thing

    Can You Feel The Force?

    • The Seventies Album (Various Artists).
    • Sanctuary.
    • 16.

  • Rita Ora

    Your Song

    • (CD Single).
    • Atlantic.

  • Eric Clapton

    Behind The Mask

    • The Cream Of Eric Clapton.
    • Polydor.

  • Ed Sheeran & ΅ώ±π²β΄Η²Τ³¦Γ©

    Perfect Duet

    • (CD Single).
    • Atlantic.

  • Take That

    Rule The World

    • (CD Single).
    • Polydor.

  • Buggles

    Video Killed The Radio Star

    • Our Friends Electric (Various Artist.
    • Telstar.

  • Paloma Faith

    Guilty

    • (CD Single).
    • RCA.

  • Sarah Brightman & Hot Gossip

    I Lost My Heart To A Starship Trooper

    • Fantastic 70's (Various Artists).
    • Sony Tv/Columbia.

  • Jamie Lawson

    A Little Mercy

    • (CD Single).
    • Atlantic.

  • Cat Stevens

    Matthew & Son

  • Sister Sledge

    We Are Family

    • Disco Fever (Various Artists).
    • Global Television.

  • P!nk

    Beautiful Trauma

    • (CD Single).
    • RCA.

  • Johnny Cash

    A Thing Called Love

    • Country Moods (Various Artists).
    • Polygram Tv.

Giant Festive Sausage Rolls

This recipe is very straight-forward and perfect for Christmas, and with the pastry if you haven’t got ready rolled to hand, you can easily roll out 320g from 500g pack, or if you’re feeling frisky make your own.

Makes 9 giant rolls (or 20 smaller ones)

Μύ

Prep time: 20 mins

Cooking time: 20-25 mins

Μύ

Ingredients

320g ready rolled puff pastry

1 egg, beaten for glazing

For the filling

Β½ red onion, finely diced

1 tbsp rapeseed or olive oil

400g sausage meat (from sausages, skin removed) Nigel used pork

45g chopped pistachios

25g dried cranberries or goii berries (roughly chopped)

Β½ tsp ground cinnamon

Β½ tsp ground cumin

Β½ tsp ground sumac

Β½ tsp freshly ground black pepper

a pinch of sea salt

Μύ

Method

In a frying pan, cook the onions over a medium heat until caramelized.Μύ Allow to cool and mix with the other filling ingredients.

Lay the pastry sheet on a floured surface and roll it gently, if necessary, to make it 3mm thick.Μύ Cut it horizontally into 3 equal strips.

Divide the sausage meat into 3 and press a line of sausage meat down the middle of each strip of pastry, leaving 2Β½cm over at each end.

Brush the length of the pastry with a little of the beaten egg on one side and roll the other side over the sausage to keep it in place.Μύ Pinch the ends of the roll together.

Place the rolls in a container or on a tray, lined with baking parchment, having brushed them all over with some of the beaten egg and put them in the freezer for 15 mins.

Preheat the oven to 190C / fan 170C / gas 5.

Take the sausage rolls out of the freezer and cut each roll into 3 pieces.

Put the 9 rolls out on a prepared baking tray, lined with baking parchment, brush again with the remaining egg and bake for 20 mins, or more until golden.

β€œFor the Bobbie P veggie version, Nigel used Linda McCartney sausages, which didn’t need any skins removing, & although they come in 300g packs, rather than 400g as in the recipe,this was sufficient. ΜύHe used an extra beaten egg to bind the mixture together”.

Broadcast

  • Thu 14 Dec 2017 17:05
    ΒιΆΉΤΌΕΔ Radio 2