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Servings 4
Calories 935 kcal
Prep Time30 mins
Cook Time15 mins
Total Time45 mins

Ingredients
 

  • 500 g good quality sausage meat
  • 1 small onion, VERY chopped finely
  • 2 garlic cloves
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin, (heaped)
  • 2 tsp ground coriander
  • ½ tsp chilli powder
  • zest and juice of 1 large lemon
  • 2 tbsp chopped parsley
  • 2 tbsp mint, chopped
  • 3 tbsp coriander, chopped
  • 4 tbsp chopped cranberries
  • 4 tbsp dried apricots, chopped
  • 4 tbsp dried breadcrumbs, heaped
  • 250 g thick sheep yoghurt
  • 1 bunch fresh mint, finely chopped
  • 2 tbsp runny honey
  • small cucumber, finely grated
  • 500 g shortcrust pastry ready rolled
  • salt and freshly ground black pepper

Instructions
 

  • Heat the vegetable oil in a pan, cook the onions, garlic, cinnamon, cumin, coriander, and chilli together for 10 minutes, then cool.
  • Place the meat, spices and onions, salt, pepper and mix well.
  • Add the lemon juice and zest herbs and fruit, then leave to cool.
  • Once cooled, add enough breadcrumbs to make a stiff paste.
  • Cut the pastry into rectangular strips about 6 inches wide.
  • Lay a long thick sausage of the mixture along one side of the pastry.
  • Lightly egg the side and fold over the pastry, and seal well.
  • Glaze well with egg and re-chill.
  • Preheat the oven to 180C gas 4.
  • Bake in long strips for 20-25 minutes, and once cooked, cool slightly before cutting.
  • Lightly salt the cucumber and leave it in a colander for 15 minutes to remove some of the excess water, rinse and gently squeeze out.
  • Add to the thick yoghurt, chopped mint and honey, season well and serve with the sausage roll.
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Nutrition Facts
Spiced Sausage Roll
Amount per Serving
Calories
935
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
1
g
Cholesterol
 
98
mg
33
%
Sodium
 
1515
mg
66
%
Potassium
 
869
mg
25
%
Carbohydrates
 
101
g
34
%
Fiber
 
6
g
25
%
Sugar
 
22
g
24
%
Protein
 
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Pork
Cuisine Autumn, Winter
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