The sausage roll – bite-size, fuss-free and oh-so-delicious. Not only are sausage rolls the perfect party food, they’re great to nibble on, a yummy addition to anyone’s plate of snacks, and even work well when you’re on the go in between meetings and your stomach is rumbling. The best bit? There are loads of tasty sausage roll recipes to try. Whilst the classic pork is still a standard “go to,” now is the time to be adventurous – so have a go at some boar sausage rolls, for example! Better still, add some bacon jam (yes, that is a thing) to ‘em and tuck into something that’ll leave your mouth watering at the thought, your tongue tingling at the taste (in a good way) and your tummy satisfied and happy. If you think cooking with boar is gonna be a right ol’ chore (ahem!), then you need to channel your inner hipster and pretend to be in one of East London’s finest nosh joints, Eat 17, by grabbing a copy of The Bacon Jam cookbook. If you’re after some cool canapé recipes, pig pie perfection or just sarnie to snack on, authors Chris and James have got you covered and know what’s needed for a proper pig-out! If you still don’t believe us, just check out their Wild Boar and Bacon Jam Sausage Roll recipe below. Like we say. You can’t go wrong with a sausage roll. So give it a go….
Wild Boar and Bacon Jam Sausage Roll
500g wild boar sausage meat or mince (or substitute pork)
3 tbsp dried sage
1 tsp English mustard
Sea salt and freshly ground black pepper
400g puff pastry (shop-bought is fine)
A handful of flour, for dusting
105g Bacon Jam
2 eggs, beaten, to glaze
-Preheat the oven to 200 degrees. Line a baking sheet with baking parchment.
-Mix the wild boar meat with the sage and mustard, then season with salt and pepper. Scoop the mixture into a plastic piping bag, then snip off the end so you’re left with a thumb-sized hole.
-Roll half the pastry on a lightly floured work surface to about 5mm thick. This should leave you with an A3-sized sheet.
-Pipe the sausage meat evenly down the length of the pastry 2cm from the long edge, avoiding any air bubbles. Pipe or spoon the Bacon Jam over the top of the sausage meat.
-Brush the pastry on the narrow side of the sausage meat with the beaten egg, then fold the other side over the top and gently press the edges together to seal. Trim off the edge of the pastry using a sharp knife. You should have one long sausage roll in front of you.
-Brush the top and sides with the egg wash, and crimp the recently closed edge of the pastry with a fork so it sticks firmly. Cut into four smaller sausage rolls. Repeat with the other half of the pastry.
-Put the rolls on the prepared baking sheet and bake for 18 minutes until golden and cooked through.
For more great recipes, read The Bacon Jam Cookbook: It’s a Proper Pig Out (Robinson, £14.99) by Chris O’Connor and James Brundle