This is the first recipe from my new blog page, so excuse me if it’s a bit clunky.
This variation of the famous sausage roll is a cracker when you have the munchies.
What will I need I hear you saying?
500 grams of sausage meat
2 t/spoons of paprika
2 t/spoons of minced garlic
1 t/spoon of New York cut black pepper
Half t/spoon oregano
Quarter t/spoon all spice
2 T/spoons water
(Mix all this stuff together)
2 sheets of flaky pastry
250 grams of streaky bacon
Once mixed, divide the mixture into two and roll out to tubes the same length as the pastry width.
Lay out streaky bacon and roll the mixture into it and then the whole lot into the pastry.
Lightly brush with milk and sprinkle extra NY cut pepper and smoked paprika over the two rolls.
Using a very sharp knife, cut both rolls into three. Cut vents in the top and bake at 210 degrees for 30 minutes. Check at 25 mins just in case your oven is hotter than mine.
I serve this with cauliflower puree and broccoli. Bon apetit!