Jumbo Sausage Rolls with a Touch of Cajun

Jumbo Sausage Rolls with a Touch of Cajun

If a terrine is the world’s fanciest meatloaf, then these jumbo sausage rolls are up there with the best – they are basically just small meatloaves wrapped in puff pastry.



1 onion, very finely chopped
1 garlic clove, finely chopped
120g (1½ cups) fresh
600g beef mince
2 eggs
½ bunch of flat-leaf
parsley leaves
picked and finely chopped
2 tbsp dried oregano
1 tbsp ground cinnamon

Filling (cont’d)

1 tsp mustard powder
1 tbsp sweet paprika
1 tbsp salt flakes
freshly ground black pepper
80g (½ cup) pine nuts
2 tbsp smoky barbecue sauce or hot sauce
pinch of cayenne pepper, if you like it spicy


2 sheets puff pastry
1 egg, lightly beaten
1 tbsp sesame seeds


You can make the sausage rolls as big or small as you want. I usually go for jumbo size. Lay the pastry sheets out on your work surface. Divide the mincemeat mixture into two equal portions and roll them into fat logs, around the length of the pastry sheets. Press a log along one side of a pastry sheet, then, with a pastry brush or fingers, moisten the other long edge with a little cold water to help seal. Roll up to enclose the mincemeat completely, pressing the seams together slightly.

Repeat with the other sheet of pastry and the remaining meat mixture, then cut each log into three jumbo portions. Transfer the sausage rolls to the baking tray, seam sides down. Score a few slashes into the top of the rolls, then brush lightly with the egg and sprinkle with the sesame seeds.

Bake in the oven for around 45 minutes, or until the filling is cooked and the pastry is puffed and a deep golden brown. ‘Bon temps.’

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