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The Majestic Sausage Roll

The Majestic Sausage Roll

The Majestic Sausage Roll:

Ingredients (makes 6 servings)

  • giant sausage roll on chopping board5 medium eggs
  • 800 g sausages or herby sausage meat
  • 75 g (3oz) fresh white breadcrumbs
  • 320 g sheet ready-rolled puff pastry (no, it’s not cheating)
  • 4 tbsp. piccalilli, plus extra to serve


  1. Preheat oven to 200°C (180°C fan) mark 6. Bring a pan of water to boil, add 4 eggs and boil for 5min. Drain and run under cold water. Peel (yolks will still be soft); set aside
  2. Squeeze sausage meat out of skins; discard skins. Mix meat with breadcrumbs
  3. Roll out pastry so it measures about 32 x 38cm (12½ x 15in). Spread piccalilli lengthways down the middle of the pastry, in a strip about 6.5cm (2½in wide), leaving a rough 5cm (2in) border at ends. Lay half of the sausage meat in a strip on top of the piccalilli. Press four indentations into meat, evenly spaced, and lay on boiled eggs. Use remaining sausage meat to cover eggs, and shape into a sausage to encase them
  4. Lightly beat remaining egg and use to brush pastry edges. Lift short ends of pastry on to filling, then fold in pastry sides to cover, sealing. Transfer to a baking tray lined with baking parchment. Brush with egg and score pastry a few times. Cook for 45min until golden. Allow to cool before serving.