Preparation time: 15mins
Cooking time: 1 hour
There are sausage rolls, and then there are these. Spiked with Stilton – the King of English cheese, and sweet caramelised onion, the smell alone wafting through the house as they bake is impossible to resist.
The recipe suggests using shop bought ready rolled puff pastry for speed and convenience. But you could of course make your own if you fancied a challenge!
2. Add the pork mince, Stilton, onion chutney, breadcrumbs, parsley and remaining black pepper to the bowl and mix to combine well. Heat some butter in a pan and fry off a small portion of the sausage mix, allow to cool slightly then taste. Adjust seasoning of the sausage mixture as required. (Note: depending on the type of Stilton there will probably be enough salt in the mixture already.) Cover with cling film and place in the fridge to chill.
450g native breed pork mince
2 large onions, chopped
5g bunch (approx) fresh thyme sprigs, tied with string
3 bay leaves
knob of butter
100g Stilton, crumbled
75g caramelised onion chutney
1 tbsp freshly ground black pepper
30g flat leaf parsley, finely chopped
1 x 350g (approx) sheet all butter ready rolled puff pastry
1 egg, beaten
15g (approx) pumpkin seeds
5. Place the sausage rolls into the preheated oven and cook for approximately 40 mins, or until the pastry is puffed and nicely golden. When ready, take the sausage rolls from the oven and allow to rest for a minimum of 10 mins. They can be enjoyed warm alongside a salad of peppery green leaves and fresh sweet tomatoes, and a dollop of the onion chutney. Alternatively, allow to cool completely and have as a snack as desired.
Recipe and photos by Mike Heywood, South London resident, regular customer, pork devotee, home chef and instagrammer extraordinaire. To see more stay tuned to this blog or follow Mike on Instagram @4TELIER
Meat, cut and sourced by The Butchery Ltd, farmed by Maurice Trumper, Abervagennay