Olive Magazine
Sausage Roll Twist Recipe

Sausage twist

Published: November 27, 2015 at 8:57 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

Create a show-stopping tear and share sausage roll twist with step-by-step help from olive’s test kitchen

Nutrition:
NutrientUnit
kcal7
fat45.7g
saturates17.7g
carbs44.1g
fibre3.7g
protein20.1g
salt3g
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Make this impressive sausage twist then check out our mini sausage rolls, tear and share sausage roll, vegan sausage rolls and more sausage roll recipes.

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.

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