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.
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Yields:
6
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
723
Ingredients
5 medium eggs
800 g sausages or herby sausagemeat
75 g fresh white breadcrumbs
320 g sheet ready-rolled puff pastry
4 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
