• For the Pastry
  • 250g plain flour
  • 1 tsp salt
  • 1 tbsp English mustard powder
  • 250g unsalted butter, cold and cubed
  • 1 tsp lemon juice
  • 115g ice cold water
  • 1 egg, beaten
  • For the Sausage Filling
  • 600g pork sausages
  • 1 lemon, zest only
  • A good grating of fresh nutmeg
  • 10-12 sprigs of thyme, leaves only, finely chopped
  • 10-12 sage leaves, finely chopped
  • Salt
  • Freshly ground black pepper


  1. Preheat the oven to 190*C.
  2. Starting with the pastry, in a large bowl mix the flour, salt and mustard powder. Add the cold butter to the flour and coat each cube by tossing them around. In between the palms of your hands, smash each piece of butter to make a large flat puck.
  3. When no cubes of butter remain, add the lemon juice. Add 90% of the ice cold water and using a pastry knife to mix, quickly stir around to hydrate the dough. If you still have lots of dry spots of flour, add the remaining water. Bring the dough together with your hands - it should not be sticky or wet, it will feel slightly ‘dry’ but stay in one cohesive mass and you won’t see craggy bits of flour. If you can’t pull together the dough, it may need 5-10 millilitres more water.
  4. Bring the dough together into a thick rectangular puck, wrap in clingfilm and refrigerate for 30 minutes.
  5. Meanwhile, remove the sausage meat from their casings, add the meat to a bowl with all the other filling ingredients. Season with salt and pepper. Set aside.
  6. Take the dough out from the fridge - it should be cold but pliable. On a lightly floured surface, with a rolling pin roll the dough into a long rectangular sheet about 1cm thick. Fold the top third down to the centre, and the bottom third up over the fold you just made. Then fold the whole folded block like a book. Wrap and refrigerate for 10 minutes. Repeat this rolling & folding process once, refrigerate the block, then you are ready to roll.
  7. Roll the dough into a large rectangle approximately 30cm x 50cm and 3mm thick. Starting on the right hand side, add 1/3 of the sausage meat mixture in a long strip 5cm in from the edge. Egg wash the strip of pastry to the right of the sausage roll. Fold the 5cm hang over the meat and press down on the egg washed strip to the right. You should get three long sausage rolls from this mixture and pastry. Cut each roll into four, crimp the sealed edge with a fork and score the tops with diagonal lines.
  8. Egg wash the sausage rolls all over (avoiding the scores that you’ve made as this will stick them together) and bake on a baking paper lined tray for 25 minutes. Enjoy warm!