The Absolutely Best Sausage Roll Recipe

These are absolutely the best sausage rolls. Decadent pork belly is balanced with pork shoulder and lightened with panko bread crumbs. Fresh herbs are also key here. They are salty and slightly spicy. If you are serving to children or picky eaters you can omit the cayenne. Of course puff pastry adds to the yumminess.

If you don’t have a grinder you can get your butcher to grind the meat for you.

I like to make these as small bites, but you can make them larger if you like. This makes a large batch. Save some for later to bake for a quick breakfast or snack.

200g pork shoulder, ground
200g pork belly, ground
20g panko bread crumbs
1 ½ teaspoon kosher salt
¼ teaspoon white pepper
¼ teaspoon cayenne
¼ teaspoon black pepper
10 sage leaves, finely chopped
5 sprigs thyme, finely chopped
1 clove garlic, minced
1 ½ teaspoon Worcestershire sauce
1 package all butter puff pastry
eggwash (1 egg beaten with 1 tablespoon water)

Mix pork shoulder, pork belly, panko, salt, spices, herbs, garlic, and Worcestershire. Do this with your hands, gently, until visibly blended. If you blend too much it will ruin the mouthfeel.

Roll out a long strip of puff pastry about 3 inches/ 7.5 cm wide.

Form little sausages the same width as your pastry and place on top of the strip of pastry leaving at least a 1 ½ inch/ 4 cm gap between the sausages.

Brush a generous strip of egg wash in the gap between the sausages.

Roll out another strip of puff pastry. It will need to be about 1.5 times longer than the first.

Starting at the beginning of the strip already laid out gently drap the top over the bottom pastry and sausages, pressing down between the sausages so that the pastry makes firm contact with the egg wash. Continue until all sausages are covered.

Now cut the pastry between the sausages.  You can use a knife. I also find a pizza cutter makes quick work of this.

Transfer to a parchment lined baking sheet.

Stick them in the freezer for 10 minutes. (If you have more than you need you can freeze them for baking later at this point.)

Place on a well oiled rack on a baking sheet. Brush the tops with eggwash.

Bake in an oven preheated to 350F until golden brown.


Fig Mascarpone Cream Tart

This is a fresh tasting, easy tart to make. With such a simple tart ingredients are important.  Figs are the star. Choose figs at the height of the season, late spring to mid summer depending on where you live. They should be ripe, but not mushy. If they are picked too early they will not continue to ripen and will be bitter. They should give slightly to pressure.

I usually bake these as mini tarts, and make large batch to share. If you only want one (or two) you could make a smaller batch of the mascarpone cream.  Also you can substitute honey for the vanilla for a twist. Leftover cream can be used as a dip for fresh fruit, or to top scones.


Prebaked Tart Shell (I like to use my go to pâte brisée crust)
8 ounces Mascarpone Cheese
¼ cup Powdered Sugar
2 teaspoons Vanilla Extract
1 cup Heavy Cream
Fresh Figs

Whisk mascarpone, sugar, and vanilla until blended. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Gently fold whipped cream into mascarpone mixture, ⅓ at a time, being careful not to loose volume.

Fill tart shell.

Slice figs and put on top.

That’s it.


Salted Caramel Calvados Apple Pie

Salted caramel sauce is poured over calvados soaked apples in an all butter pâte brisée pie crust.

This recipe has three parts if you include the pie crust. If you want to cut down on the time you could buy pie dough or the caramel sauce, but if you have the time they’re pretty easy to make. Also the pie dough and caramel sauce can be made ahead of time. Just warm up the caramel sauce until it is pourable before using.



Here is the recipe for the pâte brisée pie crust.

Apple Filling:

2 1/2 lb Granny Smith apples (about 6), peeled cored & sliced 1/4 thick slices

1 Tablespoon Lemon Juice

1/4 cup light brown sugar

1/4 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

4 tablespoons Calvados

1 tablespoon + 1 teaspoon cornstarch


Salted Caramel Sauce:

1 cup sugar

½ teaspoon salt

8 tbsp. unsalted butter, cubed

1/2 cup heavy cream


Demerara sugar for sprinkling


Use chilled premade dough for bottom of 9 inch pie pan to roll out bottom crust for pie shell.  Allow to rest in refrigerator at least 30 minutes.




Combine apples, lemon juice, sugars, cinnamon, salt, and Calvados.  Toss and allow to sit at room temperature 2-3 hours.



Put the apples in a colander over a bowl and allow juices to drain for at least 30 minutes.


Transfer juices to small saucepan set over low heat.  Gently reduce until it is thick and syrupy, paying careful attention so it does not burn.


Thoroughly Toss apples with cornstarch.

Pour syrup over apples and toss.

Whisk 1 cup sugar, ½ teaspoon salt and ¼ cup water in a 2-qt. saucepan over medium heat; cook, without stirring, until the sugar dissolves, 2–3 minutes. Add butter; bring to a boil. Continue cooking until the mixture turns a deep red-brown, about 25 minutes or until a candy thermometer inserted in sauce reads 325°. Remove from heat. Carefully add cream, stirring until sauce is smooth.


Transfer apple mixture to pie shell. Pour over caramel sauce.





Add top crust. Food 52 has a great tutorial on decorative pie crusts here.

Sprinkle crust with demerara sugar.



Allow to rest in fridge for at least 1 hour to prevent shrinkage (or freeze for later).

Preheat oven at least 30 minutes before baking.  Bake on lowest level for 45 to 55 minutes until juices are bubbling.



Cool at least 6 hours before serving. The longer it sits the better it will slice.





Pâte Brisée Pie Crust


This recipe for páte brisée is my go to pie crust recipe.  It can be made quickly in a food processor. Also it stays flaky if you need to reroll your crust. If you don’t have a food processor you could always form it by hand. The butter must be at a cool room temperature to blend correctly. I usually make the dough the day before baking to prevent shrinkage.


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Coddled Eggs with Maggi Seasoning and Toast Soldiers

This recipe was inspired by Andy Ricker’s Khai Luak Kap Khanom Pang Ping in The Drinking Food of Thailand. I have applied different cooking techniques.

Coddled eggs are gently cooked and can run the gamut from hardly cooked to mostly cooked. They are similar to poached eggs as they traditionally are barely cooked with an intact runny yolk, but whereas poached eggs are dropped directly in the water, coddled eggs are cooked in a simmering water bath (bain-marie) in a heatproof vessel. These coddled eggs are cooked in mason jars and given an extra umami kick with some Maggi seasoning.

Small Mason Jars

You could get egg coddlers, heat proof cups with lids, especially for this purpose, but I used some small 4 oz mason jars. Heat proof ramekins could also be used.



You need a shallow pan with a tight fitting lid to make a bain-marie.  Water should be 3/4 high on the jars. Test this with empty jars, keeping in mind the water will be displaced. Put a trivet at the bottom of the pan to keep the jars from touching the bottom of the pan. Bring the water to a gentle simmer.



Ingredients for Coddled Eggs

The eggs are simply flavored with salt, freshly ground white pepper, and Maggi seasoning sauce, a dark thin hydrolysed vegetable protein-based (MSG) liquid condiment that was first developed in Switzerland in the 19th century. MSG gives the liquid a rich umami flavor that only requires a few drops for impact. MSG has been used to season food for a hundred years and the “Chinese restaurant symptom” has been shown to be a fallacy so feel free to enjoy your MSG.

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