A giant sausage roll, perfect as a buffet centre piece for lunch or dinner.



Method:

• Line a solid baking sheet with baking parchment.
• Cut a piece of pastry large enough for the sausage meat to sit on leaving a 2cm border along each long side. Make sure you are left with a second larger piece to go over the top of it.
• Spread half the mustard on the base pastry leaving the 2cm border and then unwrap the sausage meat and place it on top of the mustard-covered pastry.
• Next, spread the rest of the mustard over the sausage meat.
• Return to the fridge to defrost while you make the red onion relish.
• Heat the oil in a heavy based saucepan over a medium heat and add the sliced onions and thyme. Gently sauté for 10-15 minutes until soft and golden at the edges. Stir in the shredded sage followed by the cranberry or redcurrant jelly.
• Allow the mixture to cool before spooning it over the top of the sausage meat.
• Pre-heat the oven to 190°C.
• Cut a larger rectangle of pastry to fit neatly over the top of the sausage meat.
• Lightly brush the edges of the base pastry with water and then place the sheet of pastry over the top and press to seal the edges.
• Brush the top with beaten egg and then cut slits or a decorative pattern into the top of the pastry.
• Bake for 35-40 minutes until the sausage meat is cooked through and the pastry is a rich golden brown.
• If it browns too quickly drape a sheet of silver foil over the top.
• Transfer to a serving plate or board and allow to sit for 5 minutes before cutting into slices with a sharp serrated knife.

louismann