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
- ⅓ 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.
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
