Friday, 13 December 2013

Special Southwold-inspired sausage rolls

The Problem

I had a pack of Flaky Pastry in the fridge that had reached its use-by date, a few sausages in the freezer that needed their flavouring tinkering with, and a husband whose appetite needs stimulating.

The Solution

Special sausage rolls, inspired by the Ginger Pigs of The Black Olive, Southwold, and the fragrant sausage rolls from Two Magpies Bakery, Southwold.

Apricot & Ginger  Sausage Rolls
4 or 5  thick sausages
1 small onion
Half a lime
Ground Ginger
Dried apricots, chopped (or chopped apple)
Pack of Flakey Pastry
Small egg, beaten, for pastry wash


Pre-heat the oven at 200F (gas 4)

Remove the skins from  sausages
Fry a chopped onion in a little butter
Add ginger
Add the juice of half a lime
Cook for aprox. 4 minutes
Chop some dried apricots and add to the pan to plump in the juices and allow to cool

In a bowl, mix the sausage meat with the onion/apricot mixture.

Unwrap pre-made pastry

Spread the sausage meat really thickly in the middle of the pastry rectangle.

Fold the long sides of the rectangle over the meat and seal with beaten egg.

Place the folded edge onto the baking parchment.

Slice the roll into 2 inch wide pieces, trimming excess pastry from each end so that the meat is visible.

Cut three slashes in the top of each slice and brush with beaten egg

Bake for 25mins

One is enough for a hearty lunch. MWNN liked them so much, they made an appearance again at dinner time.