Giant Somerset sausage roll

Our giant sausage roll is inspired by the tastes of Somerset, our hometown. Combine free range sausage meat, traditional West Country cheese and caramelised red onion relish to create this delicious pastry. It’s a real showstopper.

50 mins

4

Medium

• 400g Field & Flower sausage meat
• 320g ready rolled puff pastry
• Tracklements Caramelised Red Onion Relish
• 100g Westcombe Red, grated
• Knob of butter, melted
• Fresh sage, finely sliced
• Freshly ground black pepper, to taste

1. Heat the oven to 200c/180c fan/gas 6 and line a baking sheet with greaseproof paper.

2. In a large bowl mix together the sausage meat, relish, cheese, sage and pepper.

3. On your baking tray unroll the puff pastry and spread with a layer of the relish (as thin or thick as you like) .

4. Lay the sausage meat mixture in the centre of the length of pastry, bring together the pastry at the top and pinch together to form a seal.

5. Brush the pastry with the melted butter and prick the top of the pastry with a fork (so the steam escapes) .

6. Bake the sausage roll for about 40 mins until the pastry is golden and the sausage meat is cooked through.