Tom Kerridge’s mini pork sausage rolls with ‘nduja

Portion size: Makes 12
Hands-on time 20 min, plus 20 min chilling. Oven time 30 min
Difficulty: easy

Recipe by: Tom Kerridge

Tom Kerridge’s mini pork sausage rolls with fiery ‘nduja sausage are party food at its finest. Tom says: “’Nduja adds spiciness to the filling and the pickled onions give little sharp bursts of acidity with every bite. They’re so intensely flavoured, they don’t even need a dip.”

Tom Kerridge is back on the road this summer hosting Pub in the Park, the food lovers’ music festival, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Andi Oliver and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!

Recipe taken from Pub Kitchen: The Ultimate Modern Kitchen Bible by Tom Kerridge (Bloomsbury Absolute £27) and tested by delicious.

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Ingredients

3 pickled onions, finely chopped
50g ’nduja
500g outdoor reared herby pork sausages, skinned
40g fresh white breadcrumbs
60g scamorza (smoked mozzarella), hard mozzarella or cheddar, cut into tiny cubes
375g puff pastry sheet
1 medium free-range egg yolk, beaten with a pinch of salt
2 tsp fennel seeds

You’ll also need

Piping bag

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Method

Put the pickled onions, ’nduja, sausage meat, breadcrumbs and cheese in a large bowl, season with salt and pepper and mix really well with your hands.
Unroll the puff pastry and cut it in half lengthways to create two 12cm x 34cm rectangles.
Put the sausage filling in a large disposable piping bag and cut off the tip so the hole is about 3cm in diameter. Pipe half the filling along the middle of one pastry rectangle. Brush the pastry edges with a little of the beaten egg and fold both edges up over the filling to enclose it, overlapping them slightly to seal. Repeat with the other piece of pastry and remaining filling.
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Put both sausage rolls in the freezer for 20 minutes to firm up. Meanwhile, heat the oven to 180°C fan/gas 6 and line a baking tray with baking paper.
Using a very sharp knife, trim the ends of each roll, then cut each into 6 even size pieces. Put them seam-side down on the lined baking tray. Brush the tops with the remaining egg and sprinkle with fennel seeds. Bake for 30 minutes or until golden and crisp. Leave the sausage rolls to cool for a few minutes before eating.