This Sausage Roll contains a FULL English Breakfast... OMG!

This Sausage Roll contains a FULL English Breakfast… OMG!

Presenter / channel: The Westcountry Kitchen — recipe available at thewestcountrykitchen.com

Ingredients

• Egg wash
  • 1 egg, beaten (for brushing)
• Sausage meat
  • Sausages (video uses Cumberland); remove skins and use the meat (quantity not specified)
• Meats & protein
  • Smoked streaky bacon, cut into lardons (quantity roughly similar to sausage meat)
  • Black pudding, diced into small cubes (quantity roughly similar to bacon)
• Vegetables & extras
  • Mushrooms, quartered and roughly diced (slightly less than bacon/black pudding)
  • Cherry tomatoes, whole — used as a row inside the roll
  • Baked beans, a couple of tablespoons (avoid too much juice)
• Binder & pastry
  • Stale bread, a small handful, diced (used as a binder to absorb excess moisture)
  • Puff pastry, shop-bought sheet (one sheet used; excess pastry reserved for decoration)
• Additional egg
  • 1 egg (added into the sausage mix)
• Spices & seasoning
  • ~1/2 tsp fennel seeds (plus extra to sprinkle)
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ~1/2 whole nutmeg, grated
  • Plenty of freshly ground black pepper and a hit of salt
• Finishing
  • Flaky/crystal sea salt and fennel seeds to sprinkle on top

Substitutions mentioned

• Any variety of sausage may be used (Cumberland chosen for herby/meaty flavour).
• Shop-bought puff pastry is explicitly acceptable in place of homemade pastry.

Equipment & prep

• Small bowl or ramekin for egg wash; fork to whisk
• Pastry brush
• Large mixing bowl
• Sharp knife and cutting board
• Baking tray lined with greaseproof/parchment paper
• Wire cooling rack
• Oven preheated to 180° (as stated in the video)
• Stale bread from the previous day (if mix is too wet)

Step-by-step method

1. Make the egg wash: beat 1 egg in a small bowl and set aside with a pastry brush ready.
2. Prepare proteins and veg:
   • Slice down and remove sausage casings; place sausage meat in a large bowl.
   • Lay streaky smoked bacon flat and cut into even lardons; add to the bowl.
   • Dice black pudding into small, even cubes; add to the bowl.
   • Quarter and roughly dice mushrooms to match the size of the other pieces; add to the bowl.
3. Add beans and egg: stir in a couple of tablespoons of baked beans (avoid the juice) and crack an egg into the mix.
4. Season: add about 1/2 tsp fennel seeds, 1 tsp smoked paprika, 1 tsp cumin, grated nutmeg (about half a nutmeg), salt, and plenty of freshly ground black pepper.
5. Mix thoroughly — the mix will be wetter than a classic sausage roll.
6. Bind with bread: add a small handful of stale bread pieces and mix until the texture resembles a classic sausage-roll filling. Adjust the bread amount as needed to absorb moisture.
7. Prepare pastry and tomatoes:
   • Lay a sheet of puff pastry on the lined baking tray.
   • Shape the sausage mix into a long log (you can pre-form it in the bowl) and place it on the pastry.
   • Flatten slightly and line whole cherry tomatoes down the centre of the filling (tomatoes are kept whole so juices stay in the skins).
8. Encase and shape:
   • Fold pastry over with an overlap and place the seam on the bottom. Massage and shape to seal; trim excess pastry (reserve for decoration).
   • Optionally roll or squash the ends to tidy the shape and flatten the bottom so it sits well.
   • Use excess pastry to make thin “sausage” strips to stick on top for extra crunch and decoration.
9. Egg wash and finish:
   • Generously brush the entire top with egg wash for a glossy, crunchy finish.
   • Sprinkle flaky sea/crystal salt and fennel seeds over the top.
10. Portion marking: make shallow cuts only through the pastry where you want portions (the presenter cut into four). These act as guides so you can slice after baking without crushing pastry.
11. Bake: place in the preheated oven at 180° and bake for 30–45 minutes, until the pastry is puffed, golden brown and the sausage meat inside is clearly cooked through.
12. Rest and serve: transfer to a wire rack to cool slightly and serve warm (about 10 minutes after baking).

Chef tips, technique cues and common mistakes

• Egg wash is essential for shine, texture and crunch — be generous.
• Fennel seeds on top are a classic finish and help the salt stick.
• Avoid excessive bean liquid — use only a couple of tablespoons and try to keep juice out of the mix.
• If the filling is too wet, add stale bread (small handfuls) to absorb moisture and reach a classic sausage-roll consistency.
• Keep pieces (bacon, black pudding, mushrooms) roughly the same size so they cook evenly.
• Keep tomatoes whole and encased in pastry so they roast and burst inside, giving a juicy tomato hit without adding excess pre-cooking moisture.
• Make shallow cuts in pastry before baking to mark portion sizes; cutting post-bake preserves pastry structure.
• Embrace a rustic look; decorative pastry strips can increase crunch on a dense roll.

Avoid excessive bean liquid and add stale bread if the mix is too wet — these two quick checks solve most filling-moisture problems.

Plating and serving

• Serve warm, about 10 minutes after removing from the oven.
• Slice into portions guided by the pre-cut marks; rest briefly on a wire rack first.

Variations and optional changes

• Swap sausage type to preference (Cumberland used in the video).
• Use homemade puff pastry if preferred.
• Decorative options: crisscross pastry, lattice or other designs instead of simple strips.
• Adjust ingredient ratios — the presenter used slightly less mushroom and tomato than meat/bacon/black pudding.

Cooking times & temperature

• Oven: preheat to 180° (as stated in the video)
• Bake: 30–45 minutes, until pastry is golden and sausage meat cooked through
• Rest: about 10 minutes before serving

Referenced source

Video/presenter: The Westcountry Kitchen — recipe also available at thewestcountrykitchen.com