Put the flour and salt into a food processing bowl. Add the butter to the flour and blitz in a food processor until it resembles breadcrumbs. Pour the water slowly to the mix as it spins until it just forms a dough. Do not overwork it.
Bring the dough together into one lump and wrap in cling film, leaving in the fridge for at least an hour.
Preheat the oven to 180°C and place a tray in to warm up.
Peel and finely dice the shallots and garlic and fry in a shot of oil for 5 minutes until soft and sweet. Put the cabbage into the food processor with the grating attachment and shred finely. You can do this by hand if it's easier.
Mix the shallots, garlic, shredded cabbage and thyme in a bowl with salt and pepper until all the ingredients are combined.
Divide the pastry into 2 pieces one slightly large than the other. Roll out each piece of the pastry into a long rectangle on a floured surface so they are the same length, but one is a little wider than the other.
Place the sausage mix down the centre of the smaller sheet. Spread a layer of apple sauce across the sausage meat then top with the cabbage mix.
Brush the beaten egg around the outside of the sausage meat mound and lay the second, larger, sheet of rolled pastry over the top. Press down around the edges to seal it in, then slice slits into the pastry, 1 centimeter apart along the length.
Brush over the entire sausage roll with more egg before transferring it to the pre-heated baking tray. Bake in the oven for 40 minutes until the pastry is golden and the sausage meat is cooked through.
Leave to cool a little and slice into portions. It's great served with mashed potato and gravy.
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- Today, Ben and I are cooking a giant sausage roll, possibly the best sausage roll you'll ever have tasted in your life.
- We've got apple in there, we're got pork sausage, we got cabbage, these roasted roots as well.
- [Voiceover] Go, quick. This is Ben, Jamie, Barry, and Mike. We are old school mates and together, the faces of Sorted, an online cooking community with one aim, to get more of our generation into the kitchen. In each episode, one of us attempts to impress the group with a great tasting recipe, and we talk food at the table.
- [Voiceover] This is a family favorite.
- [Voiceover] We're not family, though.
- Dare I say it, epic.
- [Mike] I'm quite interested about what's inside of this.
- Something meaty.
- [Voiceover] Is it a giant sausage?
- It's a giant sausage roll, Wellington.
- I'm guessing there wasn't any puns or anything rude, specifically at all.
- He kept smirking, but I wouldn't let him have it. Increasingly, I find it very difficult to cook anything without smirks and giggles.
- No, I really love that pork sword recipe that you've got.
- Pretty good.
- You do cook up a mean pork sword.
- What's in this pastry that's pretty damn awesome?
- [Voiceover] It's homemade pastry, that's why it's awesome.
- For the pastry, we take plain flour, and blend it up.
- Is your voice okay?
- It's alright.
- Are you sure?
- I'm a bit bunged up, but this--
- The pastry!
- Okay, we'll do it again.
- Okay, it's fine. For a giant sausage roll, we need to make our own pastry. For our pastry, we need to take flour and butter, and rub it together.
- For our pastry, we take flour and butter, put it into a machine and blend it up with a pinch of salt, and a little bit of water, a bit at a time, until it comes together into a dough. Kneed it, but just enough so it comes together. Wrap it in clean film, and put it into the fridge to rest for about an hour.
- I can taste some apple sauce.
- [Jamie] Yes! So this why it's an epic sausage roll: because it's not just sausage in there, we also fried up some shallots, some garlic, and some thyme, and some cabbage... with some apple sauce.
- [Mike] Do you make the apple sauce?
- Yes... no. Why don't we make our own?
- Because we made everything else, and I have no shame in
- I bet you bought this wine as well, didn't you?
- Three and a half years weinto. To roll out our pastry, take our fridge-rested pastry, leave it to warm up for about 10-15 minutes, so it's manageable, dust some flour on the work surface, split it into two pieces, and roll it out to about a thickness of pound quid.
- Now I know how thick a pound quid is.
- You might, but not everybody in the world does.
- Oh, okay.
- Now, fill in the middle, so all the sausage meat along one strip. Our next favorite, apple sauce, mix the shredded cabbage with our sweated-off onion, garlic, and thyme. To stick the top down, we're just gonna brush a little bit of our egg wash over there.
- You can use a pastry brush.
- We will probably use a pastry brush. I wanna get this in the oven, 'cause I'm hungry.
- Can I just make a comparison?
- From elbow to wrist.
- That's a big sausage roll.
- I could've made a different comparison, which wouldn't have been kept in the edit, but I didn't.
- And then grab a fork, and then all the way around like that. I'm gonna do slices across here, put egg wash right over the top, put it onto a hot baking tray, and then into the oven at 180 degrees for 40 minutes.
- I must say, as well, these are genius.
- [Mike] I'm not a fan of carrots. What have you done to those to make them taste not like carrots?
- They're really sweet; when you roast them, they're absolutely lovely. Salt and pepper, that's it.
- Whenever I have to eat carrots from now on, I'm going to roast them.
- I'm stuffed.
- I think it's bedtime; I need to lie down after that.
- Come on, then, let's go.
- I'm not going with you.
- [Voiceover] Why not?