Baharat Spiced Sausage Rolls

Method

Prepare the sausage meat

1. Put the sausage meat into a bowl and add 1 to 2 tablespoons of baharat seasoning.
2. Mix thoroughly with your hands until the seasoning is evenly distributed.
3. Divide the sausage meat into two equal 200g portions.

Prepare the pastry

1. Remove the puff pastry from the fridge around 10 minutes before you plan to use it. This makes it easier to unroll without cracking, but do not allow it to become too warm.
2. Unroll the pastry, keeping it on the baking parchment supplied with it.
3. Cut the pastry in half lengthways to make two long pieces, each measuring approximately 350mm × 112mm.

Shape the sausage rolls

1. Divide one 200g portion of sausage meat into three pieces.
2. Roll each piece between your palms to form a sausage approximately 2 to 3cm thick.
3. Arrange the sausage shapes end to end along the centre of one strip of pastry. Smooth the joins together to create one long, even sausage.
4. Using the parchment to help you, lift one long side of the pastry over the sausage meat and press it down gently.
5. Dip your finger into the water and lightly dampen the exposed pastry edge.
6. Bring the other side of the pastry over the first and lay it across the dampened edge.
7. Press the two long edges together to create a secure seal. Carefully roll the sausage roll over so the seam sits underneath.
8. Repeat with the remaining sausage meat and second strip of pastry.
9. If time allows, refrigerate both long sausage rolls for around 30 minutes. This firms the pastry and makes the rolls easier to slice neatly.
   30 min timer

Set up your Charlie Oven

1. Light around half a football’s worth of good-quality lumpwood charcoal and bring the Charlie Oven to 200°C (390°F).
2. Place a cooking rack towards the top of the oven so the sausage rolls will sit well above the charcoal.
3. Line the flat-bed plancha with fresh baking parchment. If you do not have a flat-bed plancha, a baking tray works just as well.

Glaze and finish

1. Remove the chilled sausage rolls from the fridge and cut each one into five pieces measuring approximately 7cm.
2. Whisk the egg yolk with ½ teaspoon of water and a small pinch of salt.
3. Brush the pastry with the egg wash, then scatter the sesame and nigella seeds over the top.
4. Make a small cut in the top of each sausage roll with a sharp knife. This allows steam to escape as the filling cooks.
5. Arrange the sausage rolls on the parchment-lined flat-bed plancha, leaving at least 1cm between each one. Alternatively, use a parchment-lined baking tray.

Bake the sausage rolls

1. Place the flat-bed plancha or baking tray on the upper rack of the Charlie Oven.
2. Bake at 200°C (390°F) for 25 to 30 minutes, until the pastry is well risen, crisp and golden brown.
3. Check the centre of one sausage roll with a clean temperature probe. Insert the probe from the side into the middle of the sausage meat, taking care not to touch the hot plancha or tray. The meat must reach at least 75°C (165°F).
4. If the sausage rolls have not reached temperature after 30 minutes, return them to the oven and check again after a few minutes.
5. Remove them from the Charlie Oven and leave them to rest for a few minutes before serving.