The sausage roll is part and parcel of the British food scene. Whether you buy them from Greggs, pubs, or rustle them up at home, they’ll always be a crowd pleaser.
However, the culinary brains at Twisted revealed a secret ingredient that can take the humble pastry to the next level. Nell Carter, more popularly known as Nell’s Kitchen on social media, revealed her take on the classic snack, packing a bunch of Asian flavours into the pastry. In a video posted to Twisted’s TikTok, Nell said, “It’s hard to improve a classic British pub snack, but hell, I’m gonna give it a go.”
Sausages are synonymous with sage, but in Nell’s case, she swaps out the herb for something a little more fragrant. Instead, this recipe calls for Thai basil, paired with lashings of fish sauce, oyster sauce, soy sauce, coriander, and plenty of garlic and chillis.
She explained in the recipe: “You don’t need to mess with a sausage roll. Nine times out of 10, it hits the spot. But for that one time, it doesn’t, try these instead. These Thai basil sausage rolls are packed with juicy pork, caramelised shallots and fragrant Thai spices, all wrapped in buttery puff pastry.
“They’re sweet, spicy, savoury, and completely moreish: a proper pub snack — just dialled all the way up.”
An impressed follower wrote in the comments: “I love making sausage rolls, love these flavours together.”
Another simply said: “Yum!!!! Saved.”
So if you’re looking for an innovative take on the humble sausage roll that’s packed full of fragrant flavours, this is what you’ll need.
Method
In a pan, gently heat the sesame oil and sauté the chopped shallot, garlic, chilli, and coriander stems until soft, lightly caramelised and fragrant. Remove from the heat and let cool slightly.
In a mixing bowl, combine the pork mince with the cooled shallot mix, one egg, fish sauce, soy sauce, oyster sauce (if using), brown sugar, chopped coriander leaves and Thai basil. Mix well and chill in the fridge for 15 to 30 minutes.
Preheat the oven to 200°C/180°C (fan) and line a large baking tray with baking paper.
Unroll your puff pastry. Press Thai basil leaves into one side of the sheet and roll over them with a rolling pin to embed.
Flip the pastry so the basil is on the underside. This step is optional.
Shape the pork mixture into a log down the centre of the pastry. Fold the pastry over the filling and roll to enclose. Trim any excess and seal the edge, crimping with a fork.
Brush the top with beaten egg. Slice into five or six rolls and space them out on the tray so the ends are just exposed.
Score each roll with diagonal cuts and sprinkle with sesame seeds.
Bake for 20 to 25 minutes until golden, puffed and cooked through.
Combine soy sauce and mayonnaise in a ramekin, and serve with sausage rolls alongside any other dips of choice.