This is a suggested recipe for Marmite and Cheese Sausage Rolls. Exhibitors may use their own recipe.

Ingredients

  • 400g Pork Sausages, skins removed
  • 2 tbsp Marmite
  • 75g Mature Cheddar, finely grated
  • A few sprigs of Fresh Thyme, leaves picked and roughly chopped
  • 320g Sheet Pre-rolled Puff Pastry
  • 1 Egg, beaten
  • 1 tbsp Black Onion Seeds (optional)

Preparation Method

  1. Preheat the oven to 180℃, 160℃ fan, gas mark 4. Put the sausage meat into a bowl and add the Marmite, cheese (save a little for later) and the thyme. Mix it all together with your hands until the marmite, cheese and thyme are very well mixed.
  2. Unroll the pastry and cut in two lengthways. Divide the sausage mixture into two and then mould it into a long sausage shape to lay down the centre of each strip of pastry. Leave a good border and then brush the exposed edges with beaten egg.
  3. Fold one side of the pastry over to encase the sausage mixture and crimp the edges to seal. Brush with more beaten egg and sprinkle with the seeds if using.
  4. Cut each large roll into 6 to make 12 mini rolls. Place them on a lined baking tray and bake for 30 minutes. Leave to cool before storing in the fridge.