Recipes

Alex’s Candy Cane Sausage Roll

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

  1. Preheat your oven to 350°F. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. With the remaining egg coat your sausage roll.  
  6. 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.  
  7. Line your baking tray with baking paper and carefully place your sausage roll on top. 
  8. Bake for 30-35mins (depending on the size)
  9. 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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