‘Nduja sausage rolls


800g free-range sausage meat⁠ ⁠
100g ‘Nduja⁠ (I use the fiery @natoora version from Calabria)⁠
100g pecorino cheese, grated⁠
2 ‘handfuls’ of breadcrumbs⁠ (I didn’t measure them, but they help stop the fat, essential for taste, from leaking everywhere)⁠
1/3 grated nutmeg⁠
Maldon sea salt and fresh ground black pepper⁠
1 kg all-butter puff pastry, rolled out into four rectangles, to a thickness of 3 mm⁠
1 free-range egg, beaten⁠
Fennel seeds⁠


  1. Mix together the sausage meat, Ndjua, pecorino, nutmeg, and breadcrumbs, and season with salt and pepper. If you wish, fry off a small amount to test for seasoning.⁠
  2. Place one quarter of the sausage meat onto the puff pastry, shape into a fat sausage, leaving a 1 inch margin at the ‘long’ edge. Brush the edge with beaten egg. Roll the pastry over and seal. Brush more egg over the top, sprinkle with fennel seeds and add a sprinkle of Maldon sea salt.⁠
  3. Cut up and bake at 200 degrees C for 25 minutes, until golden brown.⁠ Try to let them cool down before you eat them (it’s hard, believe me).⁠ ⁠

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