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Jo Wheatley's sausage rolls with harissa and roasted peppers

by Sarah Alcock

Serves: 4

These delicious sausage rolls are perfect as a bonfire nibble, or serve with soup for a more substantial supper. The harissa adds a lovely heat and the peppers keep them moist – you can use jars of roasted peppers. Shop-bought puff pastry works very well, but I sometimes make rough puff pastry.

Make up to the end of step 4 up to a day ahead. Cover and chill. The sausage rolls can also be frozen; defrost overnight in the fridge before baking. If you don't want the spiciness of harissa, substitute it with sundried tomato paste.


  • 1 x 500g pack all-butter
  • puff pastry
  • 2 tbsp harissa paste
  • 100g ready-roasted peppers, drained and roughly chopped
  • 300g (about 4-5) of your favourite sausages, skinned
  • 1 egg, beaten with 1 tbsp milk
  • 2 tbsp sesame seeds


  1. Preheat the oven to 180°C, fan 160°C, gas 4. Cut the pastry in half, then roll into two 15cm x 30cm rectangles on a lightly floured surface.
  2. Brush a line of harissa down the centre of each sheet of pastry, then scatter the roasted peppers over the top.
  3. Divide the sausagemeat equally in half and roll each into a sausage shape. Place along the centre of each pastry sheet. Brush one edge of each pastry rectangle with some of the beaten egg.
  4. Bring the edges together and press to seal. Brush with the remaining beaten egg, sprinkle with sesame seeds and slice each into 6 or 12 even-sized pieces – depending on how big you want them to be.
  5. Place, seam-side down, on baking trays lined with baking paper and bake for 30 minutes, or 35 minutes if you’ve made the larger size, until golden. Transfer to a wire rack to cool slightly. Eat warm.

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