Brett’s Winter Sausage Roll

This refined take on a beloved classic combines rich Thorner’s sausage meat with the delightful seasonal flavours of crisp apples and tangy cranberries, creating a harmonious blend that’s perfect for the colder months. All of this is lovingly encased in a delicate, golden puff pastry that adds a deliciously flaky texture. Each bite offers a warm, comforting experience, making it not only a treat for the taste buds but also an ideal dish for Winter menus as a starter or an addition to a main and sharing dishes.

By Brett Sutton

As the development chef behind this recipe, it has been a true joy to create a refined take on a beloved classic that many of us cherish. Drawing inspiration from the flavours of winter, I aimed to combine the rich, hearty texture of Thorner’s sausage meat with the seasonal freshness of crisp apples and tangy cranberries. This combination not only brings warmth and comfort but also highlights the beautiful balance of sweet and savoury that embodies the spirit of Winter.

Ingredients

Makes around 20 bite-sized rolls...

500g Thorner’s pork sausage meat
1 small red onion, finely chopped
2 garlic cloves, minced
1 apple, peeled, cored & grated
50g dried cranberries
50g breadcrumbs
1 tsp chiffonade
½ tsp mixed spice
Salt & black pepper, to taste
2 sheets puff pastry, ready-rolled
1 egg, beaten, for glazing
1 tsp nigella seeds

Method

Start off by reparing the filling. In a large bowl, mix together
the sausage meat, onion, garlic, apple, cranberries, breadcrumbs, sage, mixed spice, salt, and pepper untilwell combined.

Roll out the puff pastry sheets and cut each one into long
rectangles, approximately 10–12cm wide. Spoon a line of the
filling along one edge of the pastry, then roll it up to enclose the
sausage mixture. Seal the edge with a bit of beaten egg and press it down with
a fork.

Cut each roll into bite-sized pieces, about 5cm long, and
arrange them on a baking tray lined with parchment paper.
Brush the tops with beaten egg and sprinkle with nigella seeds.
Bake in a preheated oven at 200°C (180°C fan, 400°F, Gas 6)
for 20–25 minutes, or until golden and fully cook.

Feeling inspired? Here’s more

Sticky Red Cabbage

This Sticky Red Cabbage recipe is a perfect addition to your menu, bringing a touch of elegance and warmth.

Picture this: the rich, buttery scent of red onions caramelizing gently, mingling
with the sweetness of grated apple. The vibrant purple cabbage transforms
into a glossy, sticky glaze, enhanced by the tangy notes of vinegar and wine, and the sweet burst of redcurrant jelly. With a hint of star anise adding a subtle depth, this dish not only complements but also stands out as a delicious centerpiece in its own right.

Cooked to perfection over low heat, this red cabbage becomes tender and flavourful. Whether served alongside duck, turkey, ham, or as a vegetarian highlight, this dish promises to evoke rich flavours.

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