A Horse racing sausage roll

Nota bene that this is a sausage roll for a horse meeting not a one derived from horsemeat…

Stone the crows the jump season is in full swing – early rural and northern lights have shimmered in weekly blasts. Now is the time for the Home Counties to puff out their gilded chests and us London gents to dribble in our chilly droves to Newbury, Sandown, and Kempton. 

In the course of my extensive forays to the track I have discovered that one should always be a scout and be prepared, not only on the turf but on the frozen rails. A picnic of sorts is a must – mine usually consists of a hip flask of whisky and sausage roll (home made of course)

500g decent minced sausage meat – butcher acquired preferably 
2 banana shallots, finely diced 
A healthy bunch of fresh sage, chopped finely
1 teaspoon of English Mustard
A sheet of puff pastry
2 eggs 
3 sprigs of fresh thyme

1. Begin by chopping the sage and shallots into a mixing bowl with the sausage meat and the mustard. Season with rock salt.
2. Combine with a spoon until the sage and onion are dispersed evenly amongst the meat.
3. Once satisfied, place the mixture along the edge of the pastry and make sure the mix is in a level tube shape from pillar to post (I use a piping bag for best effect but hey I’m flash!) and fold the pastry over the meat, with an overlap of 1cm.
4. Separate the egg yolk and white and put into separate bowls. Using a pastry brush daub the overlap with the yolk, gluing it together.
5. Pre-heat the oven to 200c.
6. You should have a large elegant roll now, slice it up into individual rolls – paint all of the rolls with the remaining yolk.
7. With a small knife gently press some in some decorative lines and then sprinkle with a flourish of rock salt, black pepper, and the thyme leaves.
8. Cook for 15 minutes and leave to rest in a tray on a wire rack so that fat doesn’t coagulate at the base.
9. The egg whites pose an interesting threat – the healthy amongst us may use it for a white omelette, i however feel a gorgeous gin fizz is a more appropriate use for these failed hens! 

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