Sausage, sun-dried tomato and taleggio roll

Name: Sausage, sun-dried tomato and taleggio roll
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 12
Ingredients: Olive oil for frying; 2 banana shallots, chopped; 1 tsp fennel seeds, crushed; 6 sun-dried tomatoes in oil, drained and chopped; 2 fresh rosemary sprigs, leaves picked and finely chopped; 450g British free-range pork sausage meat; 250g British free-range lean pork mince; 2 x 350g packs Jus-Rol croissant dough; Plain flour for dusting; 80g salami (about 14 slices); 200g taleggio cheese, cubed; Milk for brushing and glazing; Pul biber for sprinkling (optional; see Know-how); You’ll also need…; Baking sheet lined with a reusable non-stick liner

Medium
December 2019

Medium
December 2019

Serves 12
Hands-on time 25 min, oven time 35-40 min

”Who doesn’t love a warm sausage roll to kick off a Christmas party? A slice of this Italian-inspired version is generous enough to serve as a main course with a winter salad, or it will sit splendidly as part of a sharing spread. The flaky, buttery pastry is a little readymade cheat I’ve discovered… Think of it as my Christmas gift to you.” – food editor, Jen Bedloe

Nutrition: per serving

Calories: 406kcals
Fat: 27.8g (12.6g saturated)
Protein: 17.7g
Carbohydrates: 20.1g (5.2g sugars)
Fibre: 1.9g
Salt: 1.7g

Nutrition: per serving

Calories: 406kcals
Fat: 27.8g (12.6g saturated)
Protein: 17.7g
Carbohydrates: 20.1g (5.2g sugars)
Fibre: 1.9g
Salt: 1.7g

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Ingredients

Olive oil for frying
2 banana shallots, chopped
1 tsp fennel seeds, crushed
6 sun-dried tomatoes in oil, drained and chopped
2 fresh rosemary sprigs, leaves picked and finely chopped
450g British free-range pork sausage meat
250g British free-range lean pork mince
2 x 350g packs Jus-Rol croissant dough
Plain flour for dusting
80g salami (about 14 slices)
200g taleggio cheese, cubed
Milk for brushing and glazing
Pul biber for sprinkling (optional; see Know-how)

You’ll also need…

Baking sheet lined with a reusable non-stick liner

Olive oil for frying
2 banana shallots, chopped
1 tsp fennel seeds, crushed
6 sun-dried tomatoes in oil, drained and chopped
2 fresh rosemary sprigs, leaves picked and finely chopped
450g British free-range pork sausage meat
250g British free-range lean pork mince
2 x 350g packs Jus-Rol croissant dough
Plain flour for dusting
80g salami (about 14 slices)
200g taleggio cheese, cubed
Milk for brushing and glazing
Pul biber for sprinkling (optional; see Know-how)

You’ll also need…

Baking sheet lined with a reusable non-stick liner

Method

Heat the oven to 170°C/150°C fan/gas 4. Heat a splash of oil in a large frying pan, then fry the shallots with a pinch of salt for 4-5 minutes until softened. Stir in the fennel seeds, tomatoes, rosemary and a generous grind of black pepper, then warm over the heat for a couple of minutes. Transfer to a mixing bowl and leave to cool slightly.
Add the sausage meat and pork mince to the mixing bowl and mix everything together well, using your hands. Season again with a little salt and a good grinding of black pepper.
Release the croissant dough from the containers (follow the pack instructions), then unroll onto a lightly floured work surface. Remove the last 2 croissants from the end of each of the rolls (you won’t need these for the recipe; see Know-how).
Lay the 8 pieces of dough next to each other on the work surface to make one large rectangle. Pinch the perforations together making sure there are no obvious gaps.
Arrange half the salami slices down the centre of the pastry. Put the sausage mixture on top, shaping it into a long cylinder. Top with the taleggio and finish with the rest of the salami. Brush the edges of the pastry with a little milk, then roll up the pastry to encase the filling, sealing the pastry join as you would a regular sausage roll.
Cut the roll in half so it fits on the baking sheet and in the oven. Transfer the sausage rolls to the lined baking sheet, seam-side down.
Brush the pastry all over with milk to glaze, then grind over some black pepper. Bake for 35-40 minutes. The cheese will start to ooze, the sausage meat should be cooked all the way through and the pastry should have a deep golden colour – check with a probe thermometer if you want (it should be 70°C or over). Serve the sausage roll sprinkled with a the pul biber, if using. Cut
into thick slices to serve.

Method

Heat the oven to 170°C/150°C fan/gas 4. Heat a splash of oil in a large frying pan, then fry the shallots with a pinch of salt for 4-5 minutes until softened. Stir in the fennel seeds, tomatoes, rosemary and a generous grind of black pepper, then warm over the heat for a couple of minutes. Transfer to a mixing bowl and leave to cool slightly.
Add the sausage meat and pork mince to the mixing bowl and mix everything together well, using your hands. Season again with a little salt and a good grinding of black pepper.
Release the croissant dough from the containers (follow the pack instructions), then unroll onto a lightly floured work surface. Remove the last 2 croissants from the end of each of the rolls (you won’t need these for the recipe; see Know-how).
Lay the 8 pieces of dough next to each other on the work surface to make one large rectangle. Pinch the perforations together making sure there are no obvious gaps.
Arrange half the salami slices down the centre of the pastry. Put the sausage mixture on top, shaping it into a long cylinder. Top with the taleggio and finish with the rest of the salami. Brush the edges of the pastry with a little milk, then roll up the pastry to encase the filling, sealing the pastry join as you would a regular sausage roll.
Cut the roll in half so it fits on the baking sheet and in the oven. Transfer the sausage rolls to the lined baking sheet, seam-side down.
Brush the pastry all over with milk to glaze, then grind over some black pepper. Bake for 35-40 minutes. The cheese will start to ooze, the sausage meat should be cooked all the way through and the pastry should have a deep golden colour – check with a probe thermometer if you want (it should be 70°C or over). Serve the sausage roll sprinkled with a the pul biber, if using. Cut
into thick slices to serve.

delicious. tips

Using readymade croissant dough gives a great flaky result and saves work for the cook. You’ll have 4 pastry triangles left over. Roll into crescents, cover and leave to prove in the fridge. Bake according to the pack instructions.
Make the filling up to 2 days ahead. Once assembled, chill the roll, then bake up to 4 hours ahead. Once baked, the roll will keep well for up to 2 days covered in the fridge. Reheat in a hot oven or serve at room temperature.
Pul biber are dried chilli flakes from Turkey with a fruity, moderately spiced flavour. They’re available from Waitrose and souschef.co.uk but you can leave it out, if you wish.
A fresh, cherryish young Italian red such as chianti classico or bardolino makes an excellent match for this.

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