Nduja Sausage Rolls

by BBC Good Food

Give the savoury bake a makeover with the help of nduja, the spicy Italian salami paste. You could also use a skinned and mashed soft chorizo sausage instead

Method

Based on 12 servings, adjust as needed.

Step 1

Put the sausagemeat, white breadcrumbs, nduja, pickled onions and cheese in a large bowl, season with salt and pepper and mix to combine using your hands.

Step 2

Unravel the pastry and cut in half lengthways to make two rectangles. Divide the sausage mixture in two and mould each half into a sausage shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with some of the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the roll into 5cm lengths and arrange on a baking tray lined with baking parchment. Chill for 20 mins. The sausage rolls will keep chilled for two days or frozen for three months. Defrost completely before cooking.

Step 3

Heat the oven to 200C/180C fan/gas 6. Brush the pastry with more egg and sprinkle with the fennel seeds. Bake for 30 mins, or until golden and crisp. Transfer the sausage rolls to a wire rack and leave to cool for a few minutes before serving. Best served warm, but will keep chilled for two days.

  • Ingredients
  • Based on 12 servings
  • 50g Nduja 1x Sainsbury's Nduja Paste, Taste the Difference 85g
  • 50g Cheddar, cut into small cubes or grated 1x Sainsbury's British Mature Grated Cheddar Cheese 250g
  • 1 Egg, beaten 1x Sainsbury's British Free Range Eggs Medium x6
  • 30g White Breadcrumbs 1x Sainsbury's Natural Fine Breadcrumbs 230g
  • 1 roll Ready Rolled Puff Pastry, packet 1x Sainsbury's Sheet Puff Pastry x1 320g
  • 2 tsp Fennel Seeds 1x Sainsbury's Fennel Seed 34g
  • 500g Sausagemeat, or pork sausages 1x Sainsbury's Pork Sausagemeat 500g
  • 3 Pickled Onions, drained and finely chopped 1x Sainsbury's Pickled Onions in Vinegar 440g (200g*)
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