Neven Maguire's Sausage Wellington

INGREDIENTS

• 1 Packet Simply Better All Butter Brioche Loaf
• 1 Packet Simply Better Irish Pork Sausage Meat
• 1 Packet Irish Made Cranberry, Apricot & Seville Orange Marmalade Sourdough Stuffing
• 1 Packet Flat-leaf parsley, leaves stripped & finely chopped
• 1 Packet Simply Better All Butter Irish Puff Pastry
• Plain Flour, for dusting
• 1 Simply Better Corn Fed Free Range Egg, beaten with 1 Tbsp Water
• Simply Better Oriel Sea Salt and Freshly Ground Pepper

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Pulse the brioche in a food processor for chunky crumbs or you can do this by hand.
2. Mix the sausage meat, stuffing and parsley in a bowl and then season. Gently fold in the brioche with a spatula for a lighter buttery crumb. Using your hands, shape into a large roll about 21cm long and wrap in clingfilm making sure not to press it too much so the stuffing stays nice and crumbly. Chill for at least 1 hour or up to 2 days is fine.
3. Cut off one third of the pastry and roll out on a lightly floured board into a rectangle large enough to take the sausage roll. Brush with the egg wash and then roll out the rest of the pastry to cover. Use a fork to secure the edges and prick the top with a toothpick. Brush again with egg wash and bake for 30 minutes, then reduce the temperature to 170°C (325°F/Gas Mark 3) and cook for another 15 minutes or until cooked through and golden brown. Carve into slices on a platter to serve.

Neven's Top Tip: This clever sausage Wellington not only tastes delicious, but can be made in up to 2 days in advance and then reheated as needed.