Calabrian Sausage Rolls

INGREDIENTS (for 3-4 portions)

300g Puff Pastry
250g Calabrian Sausage
150g Pork Sausage
1 Tbsp Nduja paste
1-2 Tsp dried Sage
2 Tsp Fennel seeds
Third of a whole Nutmeg
1 free range Egg

INSTRUCTIONS

Remove the skin and add the Calabrian Sausage meat to a large mixing bowl.
Do the same with your Pork Sausage and add a Tbsp of Nduja paste.
Grate in a third of a whole Nutmeg, a tsp of dried Sage and 2 tsp of Fennel seeds.
Season the Sausage roll mix and mix it thoroughly.
Crack an Egg into a small bowl and beat into an Egg wash with a fork.
Roll out a sheet of Puff Pastry and add the Sausage Meat to the centre.
Massage the meat into a Sausage shape and Egg wash one side of the pastry so it will stick.
Fold over the Pastry and trim off the excess before massaging it into a perfect Sausage roll shape.
Brush the Sausage roll in the Egg wash and sprinkle over some Fennel seeds and a pinch of sea Salt.
Bake the Sausage roll for around 30mins or until the Pastry is puffed up and golden brown.

Enjoy