Ultimate pork sausage roll


  • 400 g puff pastry

For gilding

  • 2 egg yolks beaten with 2 teaspoon(s) of water
  • 1 pinch of black sesame seeds
  • 1 pinch of white sesame seeds

For the stuffing

  • 700 g old-fashioned sausage meat with herbs
  • 150 g finely chopped smoked bacon
  • 25 g of fresh, leafy thyme


  1. Line a baking tray with parchment paper. On a lightly floured surface, roll out the dough to a thickness of 5 mm into a rectangle measuring 40 x 25 cm, slide it onto the baking sheet. Refrigerate for 30 minutes.

  2. Meanwhile, mix the sausage meat, bacon, thyme, 1/3 tsp. teaspoon of salt and grind pepper. Pour the stuffing into a piping bag. Reserve for 20 minutes in the refrigerator.

  3. Take out the dough, remove the excess flour, leave the dough on the parchment paper. With scissors, cut the end of the piping bag 5 cm wide. Starting from the smallest side of the dough rectangle, place the stuffing 6 cm from one of the long sides, along its entire length.

  4. Brown the dough with the egg-water mixture. Fold over the browned part with the egg, overlap the edges of the dough and press firmly. Flour the tines of a fork, shake off the excess. Press the tines of the fork firmly into the dough to seal it.

  5. Brown the roll with the rest of the beaten eggs, then refrigerate the dough for 10 minutes. Brown it again. With a sharp knife, make shallow cuts at an angle along the entire length. The dough will rise without tearing. Put the roll back in the refrigerator for 10 minutes.

  6. Preheat the oven to 190°/th. 6-7 (on rotating heat) or 210°/th. 7 (in traditional). Cut the ridged edge of the dough so that it is straight, then brown the roll one last time, sprinkle with sesame seeds.

  7. Bake for 25 minutes. Check the interior temperature of the stuffing by inserting a metal skewer into the center.

  8. Remove the roll from the oven, place it on a rack, let it cool for 10 minutes before cutting it into 8 slices. Serve hot with plum chutney.

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