Sausage twist
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
Ingredients
- oil
- butter
- 3 red onions, finely sliced
- 1 tsp thyme leaves
- 1 tbsp golden caster sugar
- 1 tbsp balsamic vinegar
- 900g sausagemeat
- 50g dried apricots, plus extra
- 50g shelled pistachios, plus extra
- a handful sage, chopped
- a small handful of needles rosemary, chopped plus a few sprigs
- ½ tsp ground mace
- ¼ tsp ground cloves
- 500g block puff pastry
- for dusting plain flour
- 1 egg, beaten
Method
- STEP 1
Heat 1 tbsp oil and a knob of butter in a frying pan, and add the red onions and thyme. Cook for 30 minutes on a low heat until really soft and caramelised. Add a splash of water halfway through cooking to help the onions soften. Add the sugar and balsamic, simmer until the balsamic has evaporated and leave to cool.
- STEP 2
Mix the sausagemeat, fruit, nuts, herbs and spices in a large bowl until everything’s evenly distributed and season. Heat the oven to 200C/fan 180C/gas 6.
- STEP 3
Roll the puff pastry on a floured worksurface until about 40cm x 30cm. Spread the caramelised onions onto half of the pastry lengthways, leaving 2cm free at the edges.
- STEP 4
Put the sausagemeat on the onions. Egg wash the border, and fold the pastry over. Mould into a log shape, sealing the edges and put onto a baking paper-lined baking sheet.
- STEP 5
Cut the pastry with a sharp knife, leaving the centre fold intact, in 5cm intervals.
- STEP 6
Pull the ends of the pastry together to make a circle. Tuck the two joining pieces together.
- STEP 7
Turn over each section so the sausagemeat is on the top, and arrange the sections evenly.
- STEP 8
Tuck each pastry seal round the sausagemeat and seal with a little of the egg wash. Stud with the remaining apricot and pistachio.
- STEP 9
Brush with egg wash. Bake for 40 minutes until the meat is cooked, and the pastry is golden. Cool, then scatter with rosemary sprigs to serve.
