Spicy Sausage Roll

Name: Spicy Sausage Roll
Ingredients: 2 tbsp port, red vermouth or sherry; 1 lb / 455 g sausages; milk or beaten egg, to glaze (optional); milk or beaten egg, to glaze (optional); 2–3 tbsp Dijon mustard; 12 oz / 340 g puff pastry; milk or beaten egg, to glaze (optional); 2 shallots or 1 small onion, peeled and finely chopped; 2 shallots or 1 small onion, peeled and finely chopped; 2 tbsp port, red vermouth or sherry; 2 tbsp port, red vermouth or sherry; freshly ground black pepper; 1 tsp ground allspice; 1 tbsp finely chopped parsley or watercress; 1 tbsp finely chopped parsley or watercress

Preparation info

Makes
12–16
slices

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Buy the best sausages you can find, with plenty of meat, and you will find this makes an excellent accompaniment to a tasting of red wines, as an alternative to cheese.

Ingredients

1 lb / 455 g sausages
2 tbsp port,

Starter

Method

Slit open the sausages and squeeze the meat into a bowl. Mix in the port; shallots or onion, parsley or watercress and spice, and blend thoroughly. You may like to add some black pepper, but it is unlikely that you will need to add salt. Roll the pastry out to a rectangle measuring about 8 × 12 in /