Tom Kerridge's mini pork sausage rolls with 'nduja recipe
For those times when you can't go out, or just don't feel like leaving the house, why not bring the pub into your home? From British celebrity chef Tom Kerridge's latest cookbook, Pub Kitchen, these delightfully different sausage rolls are the perfect accompaniment to a pint of lager or ale.
Complete with the kick of 'nduja and the punch of pickled onion, they're next-level party food – in fact, they're so good that your friends won’t believe they're homemade. The 'nduja adds spiciness to the filling, while the pickled onions provide little bursts of acidity with every bite.
Made with shop-bought puff pastry, they're pleasingly easy to throw together, and they're so intensely (and deliciously) flavoured that they don’t even need a dip. Just serve them up on a big platter, and watch them disappear!
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 500 g herby pork sausages or sausage meat
- 50 g 'nduja
- 3 pickled onions, finely chopped
- 40 g fresh white breadcrumbs
- 60 g scamorza cheese (or mozzarella or Cheddar), cut into very small cubes
- 375 g packet ready-rolled puff pastry
- 1 large free-range egg yolk, beaten with a pinch of salt, to glaze
- 2 tsp fennel seeds
- 1 pinch salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 50 mins
- Cooking Time: 30 mins
- Serves: 12
Step-by-step
- Put the sausage meat, 'nduja, chopped pickled onions, breadcrumbs and cheese cubes in a large bowl, season with salt and pepper and mix really well with your hands.
- Unravel the puff pastry and cut it in half lengthways, to give 2 rectangles measuring 12 x 34 cm (5 x 13 in) each.
- Put the sausage filling in a large disposable piping bag and cut off the tip so that the opening is around 3 cm (1 in) in diameter. Pipe half the filling along the middle of one pastry rectangle. Brush the pastry edges with beaten egg and fold both edges up over the filling to enclose it, overlapping them slightly. Repeat with the other piece of pastry and remaining filling.
- Place both sausage rolls in the freezer for 20 minutes to firm up. Meanwhile, preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and line a baking tray with baking paper (parchment). Using a very sharp knife, trim the ends of each roll and then cut each into 6 even-sized pieces. Place, seam side down, on the lined baking tray. Brush the tops with the egg glaze and sprinkle with fennel seeds. Bake in the oven for 30 minutes, or until golden and crisp.
- Transfer the sausage rolls to a wire rack and leave to cool for a few minutes before eating.
Recipe adapted from Pub Kitchen: The Ultimate Modern British Food Bible by Tom Kerridge (published by Bloomsbury Absolute, £27, Hardback). Photography by Cristian Banett.
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