Gordon Ramsay\'s Great British Pub Food

SERVES 6

soog good-quality

butter puff pastry

11/2-2 tsp English

mustard

6 thick good-quality

wild boar sausages,

about 4sog (or use

sausagemeat)

1 large egg yolk,

beaten with 1 tsp water,

to glaze

sesame seeds, to sprinkle

34 BAR FOOD

Wild boar

sausage rolls

Sausage rolls are a great bar snack when you're after

something a little more substantial with 1 drink, but not

a full meal. This recipe is one of several versions we serve

at the pubs, using fantastic wild boar sausagemeat and

good-quality puff pastry. You can substitute any kind of

sausage for the f illing, but do try to get ope with a higher

meat/lower fat content, preferably from a good butcher.

Roll out the pastry on a floured surface to a large re ct a ngle, about

3mm in thickness. Cut out 6 rectangles, a bout 1 0cm x 12cm (they

should be just large enough to wrap around a sausage, so use one as

a guide). Brush the pastry rectangles with a ligh '-oat ing of mustard.

Peel off the skins from the sausages. Lay a sausage a long one longer

side of a pastry rectangle and roll the pastry around it, overlapping

the ends slightly a nd pressing them lightly to seal. Put t he sausage

roll, seam side down, on a baking sheet lined with greaseproof paper.

Repeat to make the rest of the sausage rolls, leaving some space

between them to allow for expansion on coo king. Brush the tops with

some of the beaten egg and rest in the f ridge for at lea st 20 minutes.

Preheat the oven to 200°C/Gas 6. Brush the sausage rolls once again

with the egg and sprinkle the tops with sesame seeds. Bake for 25-30

minutes until the pastry is golden brown a nd the sa us ages are cooked

through. Transfer to a wire rack and leave t o cool slightly before

serving. Although you can enjoy them cold, t hese sa usage rolls are

best served warm and freshly baked.