10-12sausagesany flavour, removed from their skins
3-4slicesof sliced ham
6eggsfor soft boiling
1eggbeaten for egg wash
Boil the eggs for 4 minutes until firm. Place immediately in cold water and remove the shells. Leave the eggs in the cold water so they cool down before using in the roll.
Remove the sausages from their skins into a bowl and mash with a fork. Season with salt, pepper and any other spices that you may want to use such as oregano, parsley depending on the sausages you choose. This recipe was made using pork & leek sausages.
Unroll the pastry and lay flat. Lay the slices of parma ham on top of the pastry, this keeps the pastry from becoming soggy. Follow this with the slices of ham.
Next spread the sausage mixture over the ham, leaving an inch all around the pastry. Finally place the cooked eggs along the middle of the sausage.
Using an egg wash brush the sides all around the pastry. Gently using the long side of the pastry start to make the roll. Take this part slowly to ensure the sausage completely wraps around the pastry. Using the egg wash ensure the sides and underneath are fully sealed. Place the sausage roll with the seam side down on a piece baking parchment on a baking tray.
Brush the roll with the egg wash and place in a preheated oven for 45 minutes.
Once the 45 minutes is up remove from the baking parchment and if you find the bottom slightly wet then place back into the oven on a hot tray or mesh tray to crisp the bottom.