The Great British Sausage Roll with Cheese and Savory Jam!

Sausage rolls are huge in Britain and by that I mean very popular. They're usually not as big as this one, most are a bit smaller like the ones made by Greggs, the ubiquitous bakery that is on almost every High Street in Britain. It's a daily stop for many British students, just ask Anja, and sausage rolls are their biggest seller. This sausage roll is big in size and flavor, and is so easy to make. 

But Sausage rolls aren't just for kids, and this one has a bit of a grown-up flavor due to the addition of a bit of piccalilli or a few tablespoons of Stonewall Kitchen's Maple Bacon Onion Jam (thanks to dear friend Beth for gifting me a jar!). 

If you want, be creative and add a bit of something else instead; honey mustard would be good, or a bit of harissa, or maybe a thick salsa. This one also has sesame seeds and cheddar cheese on top. They're big enough to share and are great for an appetizer, a picnic, lunch or as a dinner with soup or salad. 

If you can't find piccalilli- make some 
Order this online in the USA

I adapted this recipe from one in The Telegraph by Georgina Hayden. This recipe makes two giant sausage rolls. 

1 pound (500grams) sausage meat (I used a mild pork sausage made locally)

1 package (2 sheets) puff pastry- each sheet will be cut in two to make one giant roll

6 ounces cheddar cheese finely grated (3 ounces per roll)

6 Tbsp piccalilli or savory jam (3 Tbsp per roll)

2 Tbsp sesame seeds- or any seeds you like

1 egg beaten in a cup

Preheat oven to 400F or 220C. Assemble and bake rolls on a baking sheet covered in parchment paper. 

Take the puff pastry out of the freezer about 45 minutes before you intend to use it. Roll out one sheet of defrosted puff pastry (to about 1/4") and cut it in 2 lengthwise. Spread 3 tablespoons of piccalilli or jam on 1 piece of the puff pastry and then take half of the sausage and spread it over the jam. Sprinkle it with about 2 ounces of grated cheddar cheese. 

Spread the jam on the bottom piece of rolled-out pastry

Distribute the sausage over the jam and top with cheese.  The one on the right is ready to be brushed with egg and topped with seeds and cheese. 

Next, brush edges with egg, drape the second piece of cut pastry over the sausage,  and crimp the edges with a fork (but not the ends). Make some angled semi-cuts into the pastry with a sharp knife and brush the top with the beaten egg. Sprinkle the seeds on top and then sprinkle with about 1 ounce of finely grated cheese. 

Now repeat with second sheet of pastry. Bake the rolls for about 35-45 minutes. Check them at 25 minutes to see how well they are coming along. Take them out when they look golden brown. 

Rolled, stuffed, crimped, seeded and cheesed! Now bake! 

Let cool for about 10 minutes before cutting and enjoy!