nduja sausage rolls

Nduja want a sausage roll?

Authordanieldiver
Rating

Liven up any party with these delicious fiery sausage rolls. Not only are they a cinch to make but they taste amazing. Golden sausage party sized sausage rolls that are brightened up thanks to the addition of Nduja the spicy salami paste.

Note: If you are not a fan of heat then you could omit the Nduja and have plain sausage rolls.

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nduja sausage rolls
Yields20 Servings
 500 g sausage meat or equivalent weight of sausages, meat squeezed out of case
 150 g Nduja
 375 g Ready rolled puff pastry
 1 Egg, beaten
 2 tsp sesame seeds
1

Add the sausage meat and nduja to a large mixing bowl. If using sausage meat season if you are using sausages it will not be necessary to season. Using clean hands, mix and knead the meat together until combined. Then set aside.

2

Unroll the puff pastry and using a sharp knife cut lengthways down the middle so you have two long sheets of pastry.

3

Divide the meat into 2 halves. Form each into a long cylinder sausage shape and place in the middle of each sheet of pastry, make sure it goes right from end to end. Brush one side of the pastry with the beaten egg and fold over the other side and seal, the beaten egg works as a glue and helps it stay sealed. Using a fork crimp the edge. Carefully transfer the large sausage rolls to a tray and refrigerate for 20 - 30 minutes which will make them easier to cut.

4

Heat oven to 200°C/180°C fan. Remove the sausage rolls from the oven and cut each log into 10 small sausage rolls. Transfer to a lined shallow tin and brush with the remaining beaten egg and scatter with sesame seeds before baking for 25 - 30 minutes until golden puffed up and cooked through.

Ingredients

 500 g sausage meat or equivalent weight of sausages, meat squeezed out of case
 150 g Nduja
 375 g Ready rolled puff pastry
 1 Egg, beaten
 2 tsp sesame seeds

Directions

1

Add the sausage meat and nduja to a large mixing bowl. If using sausage meat season if you are using sausages it will not be necessary to season. Using clean hands, mix and knead the meat together until combined. Then set aside.

2

Unroll the puff pastry and using a sharp knife cut lengthways down the middle so you have two long sheets of pastry.

3

Divide the meat into 2 halves. Form each into a long cylinder sausage shape and place in the middle of each sheet of pastry, make sure it goes right from end to end. Brush one side of the pastry with the beaten egg and fold over the other side and seal, the beaten egg works as a glue and helps it stay sealed. Using a fork crimp the edge. Carefully transfer the large sausage rolls to a tray and refrigerate for 20 - 30 minutes which will make them easier to cut.

4

Heat oven to 200°C/180°C fan. Remove the sausage rolls from the oven and cut each log into 10 small sausage rolls. Transfer to a lined shallow tin and brush with the remaining beaten egg and scatter with sesame seeds before baking for 25 - 30 minutes until golden puffed up and cooked through.

Nduja want a sausage roll?

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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