Guys, these are the best sausage rolls I’ve ever made and rest assured I have made many. Recipes on this site range from the simplest (just squeezing sausages into pastry, basically), to a version with venison, pork and sherry, or apricots and whisky-caramelised onions (still one of the most popular recipes on this website!)

And now, here I am fermenting sprouts into seasonal kimchi and flavouring my sausagemeat with gochujang. If you can stop yourself from eating three in quick succession then you are a stronger woman than I.

So I was compelled to share the recipe with you as soon as possible. You’ll need to make the Brussels sprout kimchi first but it’s so easy anyone can do it and then you’ll be able to eat that in cheese toasties and on eggs and so many other brilliant things I haven’t thought of yet for the rest of the festive season. Of course, you could use regular kimchi instead but the end result will be different.

Yes, mince pies and roast potatoes and trifle are good but what your Christmas table really needs is a healthy dose of fermented sprouts, and I won’t hear otherwise.

Gochujang and Brussels Sprout Kimchi Sausage Rolls Recipe

Makes approx 18 sausage rolls

1 kg sausagemeat (better quality meat means a better sausage roll – seems obvious but worth saying nonetheless)
1 packet puff pastry (I used Jus Rol because life’s too short etc.)
3 tablespoons gochujang
150g Brussels sprout kimchi
2 eggs, lightly beaten
Black sesame seeds to decorate

Preheat the oven to 200C.

Mix the sausagemeat, gochujang and kimchi in a large bowl. Pull a small piece out and form it into a patty then fry it in a dry pan until cooked so you can check you’re happy with the flavour.

Roll out the pastry on a lightly floured surface – you want a large rectangle and a thickness of 2-3 mm, so quite thin.

Divide the meat mixture in two, then cut the pastry in two lengthways. Make two long sausages on top of each half of the pastry and brush the edges with beaten egg.

Fold over the pastry and seal, turning over so the seal is on the bottom. Cut each into 2-inch lengths and arrange on baking trays. I like to make two snips in the top of each sausage roll with scissors.

Brush very well with beaten egg and sprinkle with black sesame seeds.

Bake for 20-25 minutes or until deep golden brown. Cool on a wire rack, if you can wait that long.

Pork and venison sausage rolls

This is the first of two sponsored posts in partnership with Vitamix, who have just launched the new Ascent Series. 

How do you guys feel about Christmas? We’re supposed to love this time of year. My Instagram feed has been saturated with baubles and bristly trees for a couple of weeks now as people get carried away on an avalanche of boozing, socialising and eating.

Festive food is definitely the highlight of the season. Pork pies, pickles, mince pies and trifle. Christmas, for me, is a time to celebrate traditional British food. I like to emerge in January, whiffing faintly of Silton and mulling spice, like a crumpled party napkin discarded among the glitter of the staff Christmas party. The feasting needs to be full throttle – even paper hats should feel snug come the new year.

A lot of Christmas food is about pork and you know it. Stuffing, pigs in blankets, pork pies and of course, sausage rolls. Some of the most popular recipes of all time (ALL TIME!) on Food Stories are these sausage rolls with whisky caramelised onions and this very quick and easy ‘cheats’ version, to use the language of today’s food magazines.

Pork and venison sausage rolls

This recipe sounds like it’ll take an age to make as it involves mincing two types of meat and grinding spices but guess what? Yup, the Vitamix does all that for you. I’ve worked with Vitamix before, you may recall, and the reason I’m doing it again is that these blenders are genuinely brilliant. They are the nuts. They will blend just about anything and they take a lot of work out of a lot of recipes. I use mine constantly, even when they’re not paying me to do it.

These sausage rolls are an excellent variation on the traditional pork, with the gorgeous wintry flavour of venison but enough pig in there to keep the mix nice and fatty. I’ve added a gentle hum of mace, juniper and white pepper and a batch of sweet, golden onions, caramelised with sherry to really tick those jingle boxes. Festive AF.

Pork and Venison Sausage Rolls with Sherry Onions Recipe

Makes around 24. These are perfect served with a blob of English or Dijon mustard.

400g pork belly, trimmed of excess fat, skin and bone
500g venison haunch, skinned
4 onions, peeled and sliced
25g butter
2 generous pinches good sea salt
2 pinches of mace, ground
1 teaspoon ground white pepper
12 juniper berries, ground
2 teaspoons fresh thyme leaves
175ml Amontillado sherry
2 packs of ready-rolled puff pastry
2 eggs, beaten lightly with a fork (to glaze)

Roughly dice the pork belly and venison haunch, then pop in the freezer while you get the onions going.

Slice the onions, and cook gently with the butter (and a drop of oil) until golden, taking care not to burn them. They’ll need regular stirring, even on the lowest heat. Once they’re nicely caramelised (around half an hour), add the sherry, turn the heat up a little and cook until the liquid has evaporated. When the onions are done, spread them out on a plate to cool, then chop roughly.

In the Vitamix, process the cooled meat in handfuls on setting No. 3, until it looks like sausage meat.

Mix the spices, thyme, salt and onions well into the meat. Remove a teaspoon or so and fry it in a pan to check the seasoning.

Preheat the oven to 200C/Gas 6.

Divide the meat mixture into four. Unwrap the pastry sheets and divide each lengthways into two pieces. Make a sausage of meat down the centre of each strip of pastry, then brush one edge with the beaten egg, fold over and seal. Cut into two-inch lengths or whatever you fancy.

Use scissors to snip the tops if you like (I just think this looks nice), put on a baking tray and glaze with egg. Bake for 15-20 minutes or until golden and cooked through. Serve with mustard.

Sausage Rolls with Whisky Caramelised Onions

Last year, I was all about the quick and easy sausage rolls. This year, I have about a third of the spare time and yet I’m spending it caramelising onions with whisky. Such is the power of procrastination. Still, they’re no bother once you get them on and I’m definitely going to make a massive batch next time, to add to pies, sandwiches and, ooh! HOTDOGS!

Anyway, they’re incredible in these sausage rolls too, together with re-plumped dried apricots and a good pinch of chipotle chilli flakes to play off that smoky thing going on with the whisky. At first I was worried the rolls might be a little on the sweet side with the onions and fruit but god damn if they weren’t just boss. So good in fact that we ate all 12 between the two of us in the space of a few hours and the boyfriend claimed they were the best sausage rolls he’s ever eaten. High praise indeed.

Sausage Rolls with Whisky-caramelised Onions and Apricots

(makes about 12)

3 regular, brown-skinned onions, chopped in half and sliced
500g good quality plain sausage meat
A good slosh of whisky (I mean generous)
12 dried apricots
320g pack ready-rolled puff pastry
1 generous teaspoon fresh thyme leaves
A generous pinch of chipotle flakes
1 egg, beaten
Butter, for caramelising the onions

First, make the onions. Melt the butter in a large pan and add the onions plus a good pinch of salt, tossing them around to coat them evenly. Set the pan to the lowest heat and put a lid on, leaving a small gap at one side. Let the onions cook down for at least an hour but preferably longer, stirring occasionally. They’re ready when they’re very soft, golden and not too wet. At this stage, turn up the heat and add a really good slosh of whisky (the amount you add obviously depends on how much you want them to taste of whisky) and let it bubble down until there’s almost no liquid left. The onions are now ready, so set them aside on a plate to cool completely (this happens faster if you spread them out in a thin layer).

Soak the apricots in warm water for 20 minutes or so, then dice them. When you’re ready to make the sausage rolls and the onions are cool, preheat the oven to 200C. Give the onions a quick chop then add them to the sausagemeat mix, along with the thyme leaves, chipotle flakes, the apricots and a good seasoning of salt and pepper. Preheat a frying pan and make a tiny patty from the sausage meat mixture; fry it in the oil and taste it for seasoning. You may want to add more salt or chilli, depending on how it tastes.

When you’re satisfied with the mix, unwrap the pastry and lay it out on a lightly floured surface. It should be almost the right size, but I like to roll it out just a tiny bit thinner, making it easier to wrap around the meat. Cut the rectangle into two, lengthways, then make two long sausages with the meat down the centre of each strip of pastry. Brush one side of each pastry strip with the beaten egg, then fold each one over to make two long sausage rolls. Cut into two inch pieces and snip each twice in the stop, using scissors. Brush each with more beaten egg and cook on a baking tray for about 20 minutes, or until golden brown and cooked through.