5th June officially marks Sausage Roll Day! And we couldn’t think of a better way to celebrate this occasion than stoking up the pizza oven and cooking up some of these iconic British delights!
Yup, you heard us right! You can cook these ever popular pastry treats in a pizza oven! Cooking the pastry in a wood-fired oven really puffs them up and they’re a great party piece any time of the year. It’s still a bit of a secret, but there’s so much more than pizza you can cook in a pizza oven!
The recipe below creates a selection of artisan spiced sausage rolls, these additional ingredients can be omitted (cheese, marmalade, mustard, chutney, seeds) in favour of more traditional sausage rolls.
WHAT YOU’LL NEED
A pizza oven with door
A clean surface to work on
Sausage Roll Ingredients:
2 sheets ready-made puff pastry
50g Parmesan cheese, grated
About 1tbsp orange marmalade
Roughly 1tbsp grain mustard
1tbsp fruit chutney
1 egg beaten
A few sesame seeds
Flour for dusting
Fire up your pizza oven and clear out any embers once it’s well heated. Then pop on the door to allow the heat to stabilize. You want it to be around a 3 1/2 Mississippi temperature for cooking the sausage rolls. If you’re new to pizza oven cooking this YouTube video explains the Mississippi technique to tell the temperature in your pizza oven : CLICK HERE
Let the oven stabilise for around 15-20 minutes while you sort out the sausage rolls.
The door wants to sit snugly in the oven entrance, you don’t need to worry about smoke escaping as the embers are all out of the oven.
Divide the sausage meat into 4 and roll them out into sausages as long as the pastry. Roll lightly in flour to stop them sticking.
Roll out the 2 pieces of puff pastry so they are a bit wider than the rectangle they come in. Cut each rectangle in half lengthways. Put one of the sausage-meat rolls on each piece of pastry.
Brush the long edges of the pastry with water and put one of the ingredients – Parmesan, mustard, orange marmalade, chutney – along each of the pastry rectangles.
Seal the pastry edges together and roll so that the seam is underneath. Brush each sausage roll with the beaten egg, sprinkle over some sesame seeds, prick or slash the top and then cut into 3-4cm sausage rolls.
Put on a baking sheet lined with baking parchment and put them in the oven.
Bake the sausage rolls until the pastry is well puffed up and golden brown and the sausage meat is at least 68C when tested with a probe thermometer. About 10-12 minutes.
Take the sausage rolls out of the oven and cool slightly before serving.
This recipe has been adapted from a recipe published on Manna From Devon Cooking School’s #woodfiredweekly blog. For more great recipes please check out their inspirational page or have a look at our Top 5 Morsø Forno Recipes here.