A twist on a classic favourite — these sausage rolls combine rich organic pork with tangy pickle for a perfect snack or party bite.

Ingredients (makes ~8 sausage rolls)

• 400g The Organic Butchery Organic pork sausage meat

• 1 sheet puff pastry (ready-rolled)

• 2 tbsp sweet pickle or chutney, finely chopped

• 1 tsp Dijon mustard (optional)

• 1 small onion, finely chopped (optional)

• 1 egg, beaten (for glazing)

• Salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C (180°C fan) / Gas Mark 6. Line a baking tray with parchment paper.

2. In a bowl, combine the sausage meat, chopped pickle, mustard, onion (if using), and a pinch of salt and pepper. Mix until well combined.

3. Unroll the puff pastry and cut into two long rectangles.

4. Divide the sausage mixture equally along the centre of each rectangle, shaping into long sausage shapes.

5. Fold the pastry over the sausage filling and seal the edges by pressing with a fork. Trim any excess pastry if needed.

6. Brush the tops with beaten egg for a golden finish. Score the tops lightly with a knife for steam to escape.

7. Place the sausage rolls on the prepared tray and bake for 25–30 minutes, or until the pastry is golden and crisp and the filling is cooked through.

8. Allow to cool slightly before serving. Perfect warm or at room temperature.

Tip

For extra flavour, you can add fresh herbs such as thyme or parsley to the sausage mixture. Serve with mustard or a light salad for a tasty lunch or picnic treat.