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BOXING DAY SAUSAGE ROLLS

Zoë Colville, Muck® Field Team Member, sheep farmer, author, and entrepreneur, is sharing her favorite Boxing Day favorite recipe from the UK. Her recipe and more are featured in our exclusive Holiday Cookbook, Recipes from the Team that Works (and Lives) in the Muck.

IG: @THECHIEFSHEPHERDESS | DEC 2023

LEARN MORE ABOUT ZOË

I always save some pork mince from making the turkey stuffing on Christmas Day, so I have it handy to make sausage rolls on Boxing Day. Boxing Day “Picky Bits” are my absolute favorite Christmas tradition. Cold meats, warm bread and butter, cheeses, chutneys, and most of all sausage rolls straight out the oven are what I enjoy the most!

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Ingredients

  • 1 apple
  • 1 free-range egg
  • Fresh thyme, to taste
  • Fresh sage, to taste
  • 17.6 ounces minced pork
  • 17.6 ounces premade puff pastry, thawed if using frozen
  • Salt, to taste
  • White pepper, to taste
  • Sprinkle nutmeg

Directions

  1. Pre-heat oven to 400°F.
  2. Clean, core, and peel your apple. Cut as small as you can.
  3. Combine and mix thoroughly the apple with the minced pork. Season with salt and pepper to taste.
  4. Add fresh thyme and sage into the pork mix, to preference. Seasoning and herbs are based on your own preference. (Personally, I even add in some mustard seeds!)
  5. Roll out thawed puff pastry onto a lightly floured surface, keeping a rectangular shape. Using the longest side, locate the center of the pastry dough. Add a line of minced meat just off-center. (This will help keep your sausage wrapped in the pastry.)
  6. Beat the egg and brush against the edge. Pull the pastry over the line of pork to seal. Using a fork, press down to close the edges together.
  7. Cut into individual servings, usually 2 to 4” in length, depending on preference.
  8. Brush the top using remaining egg wash and sprinkle some dried herbs on the top, if you wish.
  9. Bake for 20 minutes until they are cooked through. (I dip mine in sweet onion chutney!)

About Zoë:

Zoë and her partner, Chris, have worked to build up their flocks and herds for over seven years, and now they have quite a menagerie of animals, grazing pockets of land all over Kent (and beyond). One thing is for certain, the passion they have for their livestock is ever present. Even in the wettest winter or the driest summer they strive for nothing but the best. Find her on Instagram @THECHIEFSHEPHERDESS .

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