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  • Laura Field

Fig and nut sausage roll with a port, grapefruit and cranberry sauce


Ingredients

500g ground pork mince 7 soft dried figs, roughly chopped 50g pecans, roughly chopped 1 garlic clove, grated or finely chopped small handful of thyme leaves, stalks removed and chopped a good grate of nutmeg salt and pepper


1 sheet of ready roll puff pastry 1 egg beaten for brushing the pastry handful of nigella seeds


Cranberry sauce 400g frozen or fresh cranberries 200g light soft brown sugar 1 red grapefruit zest and then juiced 60ml or just a splash of Port




Method

Preheat fan oven 200c


In a large bowl combine all the ingredients for the sausage roll apart from the pastry, egg and nigella seeds. Mash altogether really well so you have a well combined mixture.


Unroll your puff pastry and lay the mixture just off centre down the length of the pastry. Start rolling the pastry inwards from the side with the mixture nearest to the edge. Roll the whole pastry until the mixture is completely covered and the seam of the pastry is at the bottom so you can’t see. Pinch the pastry ends so the meat is completely covered. Transfer to a baking tray.


Brush the sausage roll liberally with the beaten egg so all the side are covered. Sprinkle the sausage roll with nigella seeds and bake in the preheated oven for 25-30mins.


While the sausage roll is cooking start the cranberry sauce.


Place the cranberries and the brown sugar in a medium sized saucepan and heat up on a medium heat. Once the cranberries are starting to soften and the sugar has dissolved add the just a splash port and let sizzle to cook out the alcohol then add the zest and juice of the whole grapefruit.


Simmer gently until the sauce begins to thicken, and take off the heat when there is still some liquid as this will thicken once cooled.


Once the sausage roll is cooked, let stand for a few minutes and either eat hot or cold. Slice the ends off to neaten the whole sausage roll and serve with the cranberry sauce.

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