Sausage, sun-dried tomato and taleggio roll
- 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 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… ” – food editor, Jen Bedloe
- 27.8g (12.6g saturated)
- 20.1g (5.2g sugars)
- 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
- 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.
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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