Nduja Rolls

Spicy, fragrant and gorgeous!

I love eating sausage rolls, but I also love making them. I love how much space there is for creativity - adding different herbs or spices to the sausage mixture or even experimenting with different meats (lamb works well). You just can’t go too far wrong with a highly seasoned filling wrapped in puff pastry.

This recipe is a fairly straightforward one - a pork sausage base with classic seasonings like fennel seeds with the addition of nduja, a spicy, cured & spreadable pork salami.

I like to make them snack-size to serve as canapés at my catering events - absolutely perfect with a cold beer or a glass of fizz.

FULL RECIPE!

Ingredients (makes approx 15)

4 good quality pork sausages

100g nduja

1 shallot - finely sliced

1 tsp fennel seeds

1/2 tsp dried thyme

1 tsp garlic granules

1 tsp onion granules

1 sheet of ready rolled puff pastry

1 egg - beaten

Sesame seeds - to garnish (optional)

Method:

Soften the shallot in some olive oil then add in the nduja. Let it melt into the heat of the pan and incorporate with the onions. Add in the fennel, thyme, garlic & onion, mix well then set aside to cool completely.

In a large bowl, remove the sausage meat from their casings. Add in the cooled nduja mixture and incorporate well - I find the best way to do this is using your hands. Leave in the fridge while you sort out the pastry.

On a floured surface, lay out the sheet of puff pastry and roll out to thin out slightly. Lay the meat mixture in a sausage shape along one of the long edges leaving a 1cm edge. Brush the beaten egg along either side of the sausage then fold over the pastry so that the sausage mixture is encased in the pastry. Crimp the edge with a fork so that it’s well sealed then cut the sausage rolls into your desired size.

Arrange onto a baking sheet and egg wash each sausage roll. Sprinkle with sesame seeds then bake in the oven at 180C for 15-20 mins (this time will depend on the size you cut your sausage rolls). The pastry should be golden brown and the filling cooked through.