Name: Nduja sausage rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Italian
Ingredients: 500g pork sausages or sausagemeat; 40g fresh white breadcrumbs; 50g nduja; 3 pickled onions finely chopped; 50g cheddar cut into small cubes; 375g packet ready-rolled puff pastry; 1 egg beaten; 2 tsp fennel seeds

Nduja sausage rolls

Give the savoury bake a makeover with the help of nduja, the spicy Italian salami paste. You could also use a skinned and mashed soft chorizo sausage instead

1 hr total 30 min prep 30 min cook 12 302 cal

Instructions

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1 Put the sausage meat, white breadcrumbs, nduja, pickled onions and cheese in a large bowl, season with salt and pepper and mix to combine using your hands.
2 Unravel the pastry and cut in half lengthways to make two rectangles. Divide the sausage mixture in two and mould each half into a sausage shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with some of the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the roll into 5cm lengths and arrange on a baking tray lined with baking parchment. Chill for 20 mins. The sausage rolls will keep chilled for two days or frozen for three months. Defrost completely before cooking.
3 Heat the oven to 200C/180C fan/gas 6. Brush the pastry with more egg and sprinkle with the fennel seeds. Bake for 30 mins, or until golden and crisp. Transfer the sausage rolls to a wire rack and leave to cool for a few minutes before serving. Best served warm, but will keep chilled for two days.