One of the key time savers of this recipe is that it makes one giant sausage roll which you slice up to serve. But if you want to make smaller ones you can use the same mix and just – well, make smaller ones.
At about 500kcals a serving it's not even that bad for you.
Ingredients: 400gs sausagemeat 300gs minced pork 200gs of chopped bacon, with the rind removed (or bacon medallions if you're looking for a healthier option). 1 large Bramley apple (or other big cooking apple), peeled and diced. 1 large red onion, diced 1 tbsp Dijon mustard
1 egg, beaten
10 chopped sage leaves
375gs of puff pastry
How to: Step One:
Preheat your oven to 210°C – which is Gas Mark 7. Fry your diced onion and bacon in a pan over low heat for 10 minutes.
Into a large bowl, put your sausagemeat, mince, apple, sage, mustard, and when they're cooled, the bacon and onion. Mix thoroughly.
Roll out your pastry sheet so that it's a rectangle about 30cms by 25cms and place your 'knot' of meaty mix in the centre in a sort of roll shape. Don't get your meat too close to the ends, this is a closed giant sausage roll. Brush the edges of the pastry with enough water so that it sticks together when you wrap it up. Seal the ends up and fold them over so that your meat is completely enclosed.
Spray a baking sheet with a bit of water or oil and move your uncooked sausage roll into the centre of it, so that the place where the pastry meets is on the bottom. Slash the top with diagonal lines and brush a bit of egg into the cracks.
Place into the oven for 20 minutes, then reduce the temperature of the oven to 190°C and bake for another 30 minutes. If it starts to look too brown then cover it with foil, don't take it out of the oven – it needs this extra time to ensure the meat is cooked.
Wait until it's cooled to cut. Then serve hot or cold – maybe with a bit of salad and some chutney or relish.