Giant Sausage Roll
Ben and Jamie make a giant sausage roll ... and Jamie tries really hard not to snicker.
- 375 grams plain flour
- 1 teaspoon salt
- 170 grams cold unsalted butter, cubed
- 6 tablespoons water
- 2 shallots
- 1 clove garlic
- 1/4 savoy cabbage, core removed
- 2 sprigs thyme, leaves removed and chopped
- 400 grams sausage meat
- 1 jar apple sauce
- 1 egg, beaten
- 6 portions roasted root vegetables to serve
- 6 portions gravy to serve
- 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.