We've added extra protein to our giant sausage roll in the form of jammy boiled eggs, which provide a pleasant surprise when you cut into the middle of it!
Use any flavoured sausage meat you fancy. For example, chorizo sausages would work well here, as well as apple sausages. You could even use vegetarian sausages to make it meat-free.
We've used puff pastry in the recipe below, but you could use shortcrust instead if you fancied.
Advertisement - Continue Reading Below
Yields:
6
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
723
Ingredients
5
medium eggs
800g
sausages or herby sausagemeat
75g
fresh white breadcrumbs
320g
sheet ready-rolled puff pastry
4Tbsp.
piccalilli, plus extra to serve
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Bring a pan of water to boil, add 4 eggs and boil for 5min. Drain and run under cold water. Peel (yolks will still be soft); set aside.
Step 2
Squeeze sausage meat out of skins; discard skins. Mix meat with breadcrumbs.
Step 3
Roll out pastry so it measures about 32 x 38cm. Spread piccalilli lengthways down the middle of the pastry, in a strip about 6.5cm, leaving a rough 5cm border at ends. Lay half of the sausage meat in a strip on top of the piccalilli. Press four indentations into meat, evenly spaced, and lay on boiled eggs. Use remaining sausage meat to cover eggs, and shape into a sausage to encase them.
Step 4
Lightly beat remaining egg and use to brush pastry edges. Lift short ends of pastry on to filling, then fold in pastry sides to cover, sealing. Transfer to a baking tray lined with baking parchment. Brush with egg and score pastry a few times. Cook for 45min until golden. Allow to cool before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
