Cornish, Heritage Pork Cranberry and Rosemary Sausage Meat 500g
Festive sausage meat with cranberry and rosemary notes. Contains visual cranberry pieces, rubbed rosemary and sage.
Sausage meat is premium minced British pork expertly blended with herbs, spices, and just the right amount of fat for maximum juiciness—all without the outer skin.
Rich, savoury, and infinitely versatile, it is the ultimate culinary secret weapon. Free from the constraints of a casing, it yields buttery, golden sausage rolls, crisp Scotch eggs, fragrant stuffing, and rich, hearty pasta ragùs with effortless ease.
Pack size : 500g
ALLERGENS : WHEAT, GLUTEN, SULPHITES
Weight: Approx. 500g pack
Packaging: Vacuum-sealed, chilled
Origin: Cornwall, UK (Primrose Herd)
Storage: Keep refrigerated below 4°C. Freeze on day of purchase.
Delivery: Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.
Primrose Herd produces exceptional traditional-breed Cornish pork—slow-reared with gorgeous natural marbling and rich pork flavour. Because their sausage meat is already a high-quality product, the secret to making world-class sausage rolls is keeping the puff pastry icy cold, enhancing the meat mixture with a touch of sweet Cornish cider or apple chutney, and baking with a double egg-wash glaze for a golden bakery shine.
1. Chill the Meat and Pastry Thoroughly
Warm pastry is the enemy of flaky layers.
Keep your all-butter puff pastry sheet in the fridge until the very moment you assemble.
Chill your Primrose Herd sausage meat before handling it so the high-quality natural pork fat doesn't melt into your hands or warm up the pastry.
2. Elevate the Filling (Keep It Cornish!)
Primrose Herd sausage meat has a wonderful, well-balanced seasoning, so you don't need heavy spices. However, adding a small sweet/savoury element lifts it brilliantly:
Combine 500g Primrose Herd sausage meat with 1 tbsp fine breadcrumbs (to absorb excess moisture), 1 tbsp caramelised onion or apple chutney, and a fresh sprinkle of finely chopped sage or thyme.
Mix gently by hand—over-working sausage meat makes the baked texture dense rather than tender.
3. Shape the Filling into Uniform Logs
Dust a clean board with flour and shape the sausage meat mixture into long, even cylinders that match the length of your puff pastry sheets. Aim for a thickness similar to a thick sausage.
4. Seal & Crimp Properly
Unroll your chilled all-butter puff pastry sheet and lay the sausage meat log along one long edge, leaving a 2cm border.
Brush the empty border with a beaten egg (your edible glue).
Roll the pastry tightly over the meat until the edges meet, then press firmly to seal.
Crimping the seam with the tines of a fork creates an attractive edge and prevents the roll from popping open in the oven.
5. The Double Egg-Wash & Score Secret
Place the long roll on a baking sheet lined with greaseproof paper and chill in the fridge for 15 minutes to firm up before slicing.
Brush the entire pastry surface with an egg wash (1 egg yolk beaten with 1 tsp milk).
Use a sharp knife to cut diagonal steam vents along the top, or slice into individual 4cm bite-sized rolls.
For a gourmet bakery finish, sprinkle the top with nigella seeds, toasted sesame seeds, or sea salt flakes.
6. High-Heat Bake for Flakiness (200°C / Fan 180°C)
Preheat your oven to 200°C (Fan 180°C / Gas Mark 6). Bake the sausage rolls for 25 to 30 minutes until the pastry is puffed and deep golden brown, and the meat reaches an internal temperature of 75°C.
Transfer to a wire rack immediately so the bases stay crisp rather than steaming on the tray.
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