Recipes

Cumberland Sausage slice

Ingredients
  • 10 Portions

    Puff Pastry 450g

    Sausage Meat 500g

    Onions – Diced 0.6

    Breadcrumbs 50g

    Seasoning To Taste

  • 50 Portions

    Puff Pastry 2.25kg

    Sausage Meat 2.5kg

    Onions – Diced 3

    Breadcrumbs 250g

    Seasoning To Taste

  • 100 Portions

    Puff Pastry 4.5kg

    Sausage Meat 5kg

    Onions – Diced 6

    Breadcrumbs 500g

    Seasoning To Taste

Method
  1. Fry the diced onions & let them cool.
  2. In a large mixing bowl add the Sausage Meat, cooled onions, Breadcrumbs & seasoning, mix well.
  3. Roll out the Puff Pastry into large rectangle shape, about 2- 3mm thick. Add the sausage mix to the centre of the pastry evenly, allow 2 inch overlap so the pastry can be sealed.
  4. Brush all pastry edges with water and roll the pastry around the sausage mix to form a large sausage roll & fold ends under to seal it.
  5. Brush with Egg-wash and bake at 180c till golden.
Key Points
Allergens

Wheat, Milk, Eggs