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Sex, drugs & sausage rolls

Who doesn’t love a cheeky sausage? In the spirit of giving and receiving, here’s our recipe for Caramelised Onion Sausage Rolls with added porky crackling.

800g sausage meat
50g breadcrumbs
Small bunch of thyme
50g Snaffling Pig Low & Slow BBQ crackling 500g pack of puff pastry
Flour for dusting
6 tablespoons of caramelised onion chutney 1 egg, beaten
2 tablespoons sesame seeds

Preheat the oven to 200 ̊C / 180 ̊C fan / Gas Mark 6. Line baking sheets with baking parchment. Mix together the sausage meat, breadcrumbs, thyme and crackling. Cut the pastry block in half and roll each into 23 x 32cm strips.

Divide the chutney and spread along the middle of each strip leaving a 3cm border. Divide the sausage meat and place ontop of the chutney. Brush the edges with egg
and fold the pastry over on both strips.
Seal the edges with a fork and slice each strip into five. Wash with egg and sprinkle with sesame seeds. Arrange on baking sheets and bake for 30-35 minutes until golden.

It’s time to get snaffling!