The Pork sausage roll

“I was so lucky.My mum was a truly great cook. She was not only excellent at cooking meals, but she was also excellent at baking. She was a perfectionist.
If things came out wrong the first time, she would try then retry again until it was perfect.
Her grandmother was a chef who was invited to cater high society weddings. Everyone wanted her. I guess my dear mother got the skills from her. How I miss her.”
- Filomena Martins

With the rise of that popular high street bakery chain, Greggs, their flavourful pasties have become a favourite anytime snack and it’s the first place we run to when heading back to the UK.
 My Grandma often served up a Sausage meat plait which I’m now convinced was a forerunner of the Greggs Pork Sausage Roll. 

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Ingredients
 
- 500g Pork sausage meat (you can use a good English pork sausage and remove the skin)
- 250g Bread crumbs
- 250g Water
- 2 tsp Chives
- 2 tsp Parsley
- 2 tbsp Mustard
- 1/2 tsp Salt
- 1 tsp White pepper
- 1 pack Frozen puff pastry
- Egg (for brushing)
 
Method
 
1. In a bowl, combine the herbs, breadcrumbs, salt, and pepper with the water, mixing well.
2. Add the sausage meat and mustard to the mixture, and mix thoroughly with your hands.
3. Roll out the puff pastry and brush one long edge with egg wash.
4. Place a tablespoon of the filling along the centre of the pastry, shaping it into a long sausage, ensuring the meat is tight and compact without any gaps.
5. Brush the edge of the pastry with the egg wash. Then, roll it up, finishing with the seam side down.
 
To Cook
 
1. Preheat the oven to 350°F (180°C).
2. Cut each log into four equal lengths, or just two if you prefer full-sized sausage rolls. Brush them with egg wash.
3. Place the sausage rolls on two baking trays lined with baking paper.
4. Bake for 20-25 minutes, or until the pastry is a deep golden brown.
5. Allow to cool on the trays.
 
Tips
- If you don't like the feel of raw meat on your hands, use powder free catering gloves.
- Use a piping bag to pipe the sausage meat onto the pastry for an even filling.
- For a sweeter flavour, use Dijon mustard.
- Use a pizza cutter or a scraper to cut your sausage rolls.
- Experiment with different flavours by adding shredded pork or bacon for a meatier taste.
- Quick tip: A box of sage and onion stuffing can work just as well if you are pressed for time. Follow the instructions on the mix, then add the meat and mustard.