Muddy Stilettos

<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/Untitled-design-2023-12-05T122055.125.jpg" alt="" class="wp-image-83512" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/Untitled-design-2023-12-05T122055.125.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/Untitled-design-2023-12-05T122055.125-600x600.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/Untitled-design-2023-12-05T122055.125-300x300.jpg 300w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/Untitled-design-2023-12-05T122055.125-525x525.jpg 525w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/Untitled-design-2023-12-05T122055.125-500x500.jpg 500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



These low-effort sausage rolls are next-level party food – your mates won’t believe they are homemade! Nduja adds spiciness to the filling and the pickled onions give little sharp bursts of acidity with every bite. They are so intensely flavoured, they don’t even need a dip.



Makes 12 500g herby pork sausages or sausage meat 50g nduja 3 pickled onions, finely chopped 40g fresh white breadcrumbs 60g scamorza (or you can use mozzarella or Cheddar), cut into very small cubes 375g packet ready-rolled puff pastry 1 large free-range egg yolk, beaten with a pinch of salt, to glaze 2 tsp fennel seeds Salt and freshly



Put the sausage meat, nduja, chopped pickled onions, breadcrumbs and cheese cubes into a large bowl, season with salt and pepper and mix really well with your hands. Unravel the puff pastry and cut it in half lengthways, to give two 12 x 34cm rectangles. Place the sausage filling in a large disposable piping bag and cut off the tip so that the opening is around 3cm in diameter. Pipe half the filling along the middle of one pastry rectangle. Brush the pastry edges with beaten egg and fold both edges up over the filling to enclose it, overlapping them slightly. Repeat with the other piece of pastry and remaining filling. Place both sausage rolls in the freezer for 20 minutes to firm up. Meanwhile, preheat the oven to 200°C/180°C Fan/Gas 6 and line a baking tray with baking paper. Using a very sharp knife, trim the ends of each roll and then cut each into 6 even-sized pieces. Place, seam side down, on the lined baking tray. Brush the tops with egg glaze and sprinkle with fennel seeds. Bake in the oven for 30 minutes or until golden and crisp. Transfer the sausage rolls to a wire rack and leave to cool slightly for a few minutes before eating.



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="833" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/Untitled-design-2023-12-05T122205.160-833x1000.jpg" alt="" class="wp-image-83513" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/Untitled-design-2023-12-05T122205.160-833x1000.jpg 833w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/Untitled-design-2023-12-05T122205.160-500x600.jpg 500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/Untitled-design-2023-12-05T122205.160-438x525.jpg 438w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/Untitled-design-2023-12-05T122205.160.jpg 1000w" sizes="(max-width: 833px) 100vw, 833px" /></figure>



Extract taken from&nbsp;Pub Kitchen&nbsp;by Tom Kerridge (Bloomsbury Absolute, £27 Hardback). Photography © Cristian Barnett

Recipe: Tom Kerridge’s Mini Pork Sausage Rolls

You may also like