So simple to make but it looks and tastes so good! Perfect for a family dinner, or it's delicious cold too. Take it for a picnic!
This recipe can be made vegetarian too. Switch out the sausagement for stuffing instead, take a look at the cook's notes at the bottom of the recipe for more details.
Jalapeno Jam, Roasted Red Pepper & Sausage Lattice
Helen Upshall
Rated 5.0 stars by 1 users
Category
chilli jams
Servings
6-8
The most delicious spicy sausage lattice.
Ingredients
-
1 tbsp rapeseed oil
-
1 onion, finely diced
-
2 garlic cloves, crushed
-
Sea salt & cracked black pepper
-
1 tbsp dried mixed herbs
-
800g good-quality sausage meat
-
125g jarred roasted red pepper, finely diced
-
65g Jalapeño Jam, plus extra for serving
-
1 320g pack ready-roll puff pastry
-
1 free-range egg
-
1 tbsp nigella seeds
Directions
Heat the oil in a frying pan over a medium heat. Add the onion and garlic along with a pinch of salt and fry for 4 - 5 minutes until the onion becomes soft. Sprinkle in the mixed herbs and fry for a further 1 minute before removing from the heat and leave to completely cool.
Once the onion mixture is cool, place in a bowl along with the sausage meat and a pinch of salt and pepper. Add the diced roasted pepper and jalapeño jam to the bowl and using clean hands, combine all the ingredients together well.
Roll out the ready-prepared pastry sheet and place on a lined baking tray. Add the sausage mixture to the centre of the pastry sheet forming it into a fat sausage approximately 30cm long and 10cm wide - just ensure you leave approximately 3-4cm pastry at either end to ensure you can enclose the lattice.
Using a sharp knife, cut diagonal strips, spaced 4cm apart, along the length of the pastry. Fold up the end, then plait alternate strips of pastry neatly over the sausage to enclose - cut off any excess pastry.
Briefly whisk the egg and brush it over the pastry using a pastry brush. Sprinkle over the nigella seeds before placing in the fridge to chill for 10 minutes. In the meantime, preheat the oven to 200C/180C fan/gas 6.
Bake in the oven for 40 - 45 minutes until the pastry is golden and puffed and the sausage meat is cooked through - the sausage meat should feel firm.
Remove from the oven and allow to sit for 5 minutes before slicing into generous portions. Serve with a seasonal salad, crispy potatoes and lashings more of jalapeño jam.
Recipe Note
Cooks Notes:
- Not a fan of spice? Switch to our milder Fireflame Chilli Jam. Or if you want it hotter go with our super spicy Lemon Drop Chilli Jam!
- This recipe can be made vegetarian using packet stuffing: hydrate as per packet instructions, before using instead of the sausagemeat in the recipe. Note though, the cook time might be a little less, espeically if you are using a smaller quantity of stuffing.
