Recipe of the week: prune and pork giant sausage rolls with mustardy chicory salad

I think these sausage rolls speak for themselves, says Georgia Levy. All I am going to say is that they’re best served straight from the oven, when the pastry is at peak deliciousness (but they are very happy to be reheated briefly too).

A useful tip is to use your pastry straight from the fridge and try not to faff around with it too much, as your rolls will lose their shape in the oven.

Serves four people

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Ingredients

• 400g good-quality sausage meat (or 8 nice sausages, skins discarded)
• 70g stoned dried prunes, finely chopped
• 1 tbsp finely chopped sage
• 1½ tsp fennel seeds
• 1 x 320g pack ready-rolled puff pastry
• 1 egg, beaten with a splash of milk
• 1 tbsp sesame seeds
• pepper

For the mustardy chicory salad:

• creamy mustard dressing (made by whisking 67ml of olive oil, 1 tbsp of red-wine vinegar, 1½ tsp Dijon mustard, 1 tbsp lemon juice, salt and pepper)
• 4 heads of red and/or white chicory or radicchio, leaves halved lengthways
• 8 radishes, halved
• a handful of parsley leaves
• 1 tbsp capers, soaked if salted

Method

• Preheat the oven to 220°C.
• Put the sausage meat in a bowl with the prunes, sage and fennel seeds, grind in some pepper and combine with your hands until just mixed. Don’t overdo it, though, as you don’t want to melt the fat in the meat too much.
• Open your pastry out onto a baking tray lined with greaseproof paper (or use what the pastry is rolled in). Shape the meat into a long sausage (roughly the length of the pastry) and place along one long side of the pastry, leaving a 4cm border.
• Brush the edge with some of the beaten egg, then fold over the other side and gently squeeze to seal around the sausage meat. Slice away any excess pastry, leaving a 2cm border. Seal with the prongs of a fork. Cut into 4 even pieces and separate them on the paper.
• Brush the top of each roll with more beaten egg, sprinkle with the sesame seeds and bake for 20 minutes or until golden all over.
• While they cook, mix the mustard dressing in the bottom of a salad bowl and add the rest of the ingredients for the salad on top. As soon as the sausage rolls come out of the oven, toss the salad and serve it alongside the warm sausage rolls, with a little extra mustard if you’re that way inclined.

Taken from Let’s Do Lunch: Quick and Easy Recipes to Brighten Up Your Week by Georgia Levy, published by Pavilion/HarperCollins at £16.99. To buy from The Week Bookshop for £13.99, call 020-3176 3835 or visit theweekbookshop.co.uk.