Alex’s Candy Cane Sausage Roll
Alex's Candy Cane Sausage Roll
| Premade flaky pastry (my mum makes her own, but I do not have that skill set) | 1 block | |
| Sausage meat or sausages with the skin removed | 1 pack / 3-4 sausages | |
| Egg | 1 | |
| Flour (for dusting surface) | 1 Bag | |
| Sesame Seeds | as desired | |
| Paprika | as desired | |
| Chilli Flakes | as desired |
In my family, we have a second Christmas on Boxing Day where we travel to my Mum’s family in Liverpool and we all bring food to have a huge Christmas buffet. Since I was small, my Mum has made this Candy Cane Sausage Roll to take over. It can be made small to have individual ones or a massive one can be made for everyone to dig in.
Instructions
- Preheat your oven to 350°F.
- Dust your workstation in flour, this will stop your pastry from sticking when rolling it out. Place your pastry onto flour and roll out to roughly 30-40 cm.
- Down the center of the of the pastry place the sausage meat in a neat line. I like to alternate the flavours, so each stripe of the candy cane lines up with each flavour.
- Whisk the egg in a bowl then paint along one long edge side of the pastry. Fold over the non-egged side and tuck around your sausage meat. Then fold over the other side and the egg should make it easy to stick down into a log shape. Curve around one end to make it into a candy cane shape.
- With the remaining egg coat your sausage roll.
- To create the stripes of the candy cane, add the paprika and sesame seeds in alternate stripes. Optional: add on the chilli flakes to the red sections.
- Line your baking tray with baking paper and carefully place your sausage roll on top.
- Bake for 30-35mins (depending on the size)
- Remove from the oven. Allow to cool for 5 mins and serve hot or cold with chili jam or onion chutney.
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