Giant sundried tomato and mozzarella sausage roll
Serves: 8-10
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Giant sundried tomato and mozzarella sausage roll
A great option for a garden gathering; simply place on a board and let everyone help themselves
Serves: 8-10
Prep time: 15 minsTotal time: 
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Nutritional information (1 of 8 portions)
Calories
382Kcal
Fat
32gr
Saturates
14gr
Carbs
13gr
Sugars
0gr
Fibre
1gr
Protein
9gr
Salt
0.7gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
- 150g sundried tomatoes in oil, drained
- 2 x 400g packs sausagemeat
- 1 x 30g pack basil, leaves picked
- 250g Galbani mozzarella cucina, diced into 1cm cubes, or ready-grated mozzarella (other types of mozzarella contain too much moisture for this recipe)
- 1 x 320g sheet ready-rolled puff pastry
- 1 medium egg, beaten
- 1-2 rosemary sprigs, to garnish
Step by step
Get ahead
Assemble the sausage roll up to 24 hours before baking. Or, wrap the assembled roll well and freeze. Defrost in the fridge, glaze, then bake and slice as in the recipe
- Pat the sundried tomatoes dry with kitchen paper then finely chop. Break up the sausage meat into a large mixing bowl, then stir through the tomatoes, basil and cheese.
- Unroll the pastry, keeping it on its paper, then form the sausagemeat into a long sausage down the length of it, packing it as tightly as you can so there are no air pockets. Brush one edge of the pastry with egg, then bring the other side up over the top of the meat and fold over the egg-brushed side – if necessary, stretch the edges a little so the pastry overlaps slightly.
- Gently roll it over so it’s seam-side down, then cover and chill for at least 30 minutes. You can freeze it at this point (defrost before baking).
- When ready to bake, heat the oven to 200°C, fan 180°C, gas 6. Transfer the sausage roll to a baking tray on its paper, then glaze with egg and bake for 20 minutes. After this time, glaze again and scatter with rosemary. Return to the oven for 20-25 minutes more, until crisp and deep golden. Cool on a wire rack for at least 15 minutes, then slice to serve. Leftovers keep for up to 3 days in the fridge, or can be frozen. Bring back to room temperature to serve.
