Ingredients
- For the chutney:
- 1 medium brown onion, finely diced
- 1 cinnamon stick
- 1tsp ground nutmeg
- 1tsp ground ginger
- 1tbs mustard seeds
- 100ml red wine vinegar
- 100g brown sugar
- 80g plain raisins
- 1 tin of chopped tomatoes
- For the sausage roll:
- 250g coarse sausage meat (ask your butcher)
- 50g breadcrumbs
- 1tbs fennel seeds
- 1 green apple
- 5g sea salt
- 1 pre-rolled sheet of puff pastry
- 1 whole egg, mixed for eggwash
- For the chutney, place the onions in a heavy based, non-stick saucepan along with the spices, mustard seeds, red wine vinegar, brown sugar, raisins and chopped tomato. Mix the ingredients together well with a wooden spoon and bring to the boil, then reduce the heat to low and allow to simmer for 40 minutes, stirring regularly until a thick, jam like texture is achieved.
- Allow to cool and transfer to a glass jar with a lid. This will keep for a few weeks in the fridge
- Place the sausage meat and breadcrumbs into a bowl and mix. Toast the fennel seeds over a medium heat for one minute in a dry pan, then add them to the sausage mix. Peel and core the apple, before dicing it small and adding to the mix. Season with the salt and mix
- Lightly dust a countertop with some plain flour and place the pre-rolled sheet of puff pastry on it. Using a knife, cut lengthways in half into two equal-sized rectangles (keeping one of the rectangles for later use).
- Roll the meat mix into a long sausage shape and place along the middle of the pastry sheet lengthways, leaving a gap of about an inch at the top and bottom. Mix the egg and brush the pastry lightly with it, then fold one side of the pastry over the sausage mix, pressing down with your fingers to seal.
- Cut away excess pastry, then brush with more egg wash. Place on a baking try lined with a sheet of parchment paper and bake at 200 degrees for 20 minutes, until golden and cooked through. Allow to cool for a few minutes before slicing and serving with the chutney.
