Pork Recipes, Recipes, Sausage Recipes

George’s Curried Sausage Roll Recipe

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Sausage Roll Recipe: Now, we can all appreciate the beautiful simplicity of a sausage roll. It’s one of our great national foods – democratic, adaptable, and universally enjoyed. Few dishes have endured as many interpretations while retaining their identity. Where once a traditional British sausage meat farce – seasoned with black pepper and mace – was standard, today’s sausage roll recipe might include any number of flavours, fillings, or even no meat at all.

This version keeps the meat but takes the sausage roll on a journey towards the Indian subcontinent – an extremely delicious one, at that.

When we first made these, we served them with a tomato and tamarind chutney I found online: garlic and ginger softened with shallots and fresh tomatoes, then simmered with sugar and tamarind before being blitzed. A coriander and mint chutney would also work brilliantly, or a simple dollop of raita.

Golden curried sausage rolls freshly baked, with flaky pastry and a rich, spiced filling, served on a rustic baking tray.

Makes 4–6 sausage rolls

Ingredients

  • 500g Minced Pork
  • 1 large garlic clove, finely grated
  • 2 tbsp. good-quality breadcrumbs
  • 2 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ¼ tsp. ground mace
  • 1½ tbsp. local honey
  • 1 tbsp. tomato ketchup
  • 1 sheet of puff pastry (homemade if you like, though good shop-bought versions work well)
  • 1 organic egg, beaten
  • 1 tsp. cumin seeds
  • 1 tsp. black mustard seeds

Method

  1. Preheat your oven to 190°C.
  2. In a large mixing bowl, combine the minced pork with the garlic, breadcrumbs, turmeric, cumin, coriander, mace, honey, and tomato ketchup. Season generously with fine sea salt, then mix thoroughly using your hands.
  3. Fry a small piece of the sausage mixture in a pan to test the seasoning. Adjust if needed.
  4. Lay the sheet of puff pastry on a clean work surface. On a separate board, shape the sausage meat into a log that fits along the long edge of the pastry, leaving a 2cm border at each end.
  5. Transfer the sausage meat onto the pastry. Brush one long edge of the pastry with beaten egg. Carefully roll the pastry over the sausage meat, as tightly as possible, sealing the edge with the egg wash. Crimp along the seam and at both ends with a fork.
  6. Brush the whole roll with the remaining beaten egg and sprinkle with cumin and black mustard seeds.
  7. Line a baking tray with parchment paper. Using a sharp knife, cut the roll into 4–6 pieces, depending on your preferred size, and place them on the tray.
  8. Bake for 25–30 minutes, or until the pastry is golden brown and crisp.
  9. Allow to cool for at least 15 minutes before serving.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.