Jerk Sausage | Shemin's Recipes

Ingredients

• 1 tbsp rapeseed oil, plus a little extra
• 1 red onion, thinly sliced
• ¼ tsp fine salt
• ½ Scotch bonnet chilli, deseeded and finely chopped (optional)
• 1 tbsp cider or red wine vinegar
• 1 tbsp clear honey
• 4 tsp Shemin’s Jerk Spice Blend
• 500g 8% fat pork mince
• Plain flour, for dusting
• 500g block puff pastry
• 1 egg, beaten
• nigella seeds, for sprinkling
• Shemin’s Mango Chutney, to serve
• Ensure the pastry remains cold throughout the rolling and assembling process. This helps maintain its texture and prevents it from becoming too soft or sticky.
• After assembling the rolls, chill them in the refrigerator for at least 30 minutes before baking. This helps firm up the pastry and ensures it bakes evenly.
• Use a sharp knife to slice the rolls into even portions. This ensures uniform baking and presentation.