Ever had a lamb sausage roll? Prepare to have your mind blown by these hefty beauties, complete with a dunkable beer-infused sauce – they’ll make you sing with joy
RECIPE GEORGINA ESDAILE PHOTOGRAPH CHRIS COURT FOOD STYLING KIRSTEN JENKINS
Lamb, rosemary and olive sausage rolls with pale ale ketchup
Makes 8 Hands-on time 40 min Oven time 30-35 min Simmering time 20 min
MAKE AHEAD
You can make the sausage rolls (without brushing the outsides with egg or sprinkling with the rosemary and sesame seeds) and freeze them for up to 3 months. They’ll cook straight from frozen; just brush with egg wash, sprinkle with the rosemary and sesame seeds, and add another 10 minutes to the cooking time.
DON’T WASTE IT
You’ll no doubt have some beer ketchup left over – keep it in the fridge and use within 2 weeks.
• 70g fresh breadcrumbs
• 60ml pale ale
• 500g lamb mince
• ½ onion, coarsely grated
• 1 tbsp wholegrain mustard
• 1 tbsp finely chopped rosemary leaves, plus extra to sprinkle
• 50g pitted black olives, finely chopped
• 1 tsp fine salt
• 1 tsp ground black pepper
• 2 x 320g sheets puff pastry • 1 free-range egg, lightly beaten with a pinch of salt
• Sesame seeds to sprinkle
For the ketchup
• 1 tbsp extra-virgin olive oil
• ½ onion, coarsely grated
• 2 tsp smoked paprika
• 2 tbsp tomato purée
• 315ml pale ale
• 400g tin chopped tomatoes
• 160g light brown sugar
• 125ml malt vinegar
1 To make the ketchup, heat the oil in a saucepan over a medium heat. Add the onion and cook for 8 minutes, then add the paprika and tomato purée and cook for a few more minutes until the onion is really soft. Pour in the pale ale and simmer for 2 minutes, then add the tomatoes, sugar and vinegar. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes until reduced into a sauce. Leave to cool (it will continue to thicken as it cools). If you like, use a s
