Sausage and leek roll recipe, cooked sausage on a bed of gently simmered leek, wrapped into pastry dough, makes for a delicious meal served with a mixed green salad!
Serve it with a side of sautéed potatoes and a salad for a perfectly balanced meal!
To make this sausage and leek roll, you will first need to cook your sausage of choice according to instructions. Mine weighed about 14 oz. (400 g.) and was meant to cook for 35 minutes in a large volume of boiling water, then I let it cool completely and removed the skin/casing.
Meanwhile, I gently simmered a pound of leek, drained it and let it cool completely, this step can be made ahead.
Then make a bed of leeks the size of sausage on a sheet of pastry dough and form a nice roll.
I consider that 1 roll makes for 2 1/2 adult portions, it can be eaten lukewarm or cold.
1 sausage about 14 oz. (400 g)
17.6 oz. (500 g.) leek, cleaned, cut in small chunks
Salt, pepper and nutmeg to taste
1 tbsp. mustard
1 sheet of pastry dough, cold
Some olive oil
In a large saucepan, bring to a gentle boil enough water to well cover the sausage
Insert a toothpick through each extremity of sausage, add to the boiling water and let cook for about 35-40 minutes
Drain, set aside and let cool completely, then remove the casing
Into a large pan, heat some olive oil, add the leek chunks, add salt, pepper and nutmeg to taste (do not add too much salt as the sausage is already salted enough)
Add a little bit of water, just to cover the bottom of the pan, and cook away for about 10-15 minutes or until cooked through, check that there is always a bit of water at the bottom of pan
Drain and let cool completely
Preheat your oven to 400°F (200°C)
Spread the cold pastry dough, trim it into a rectangle a bit larger and wider than the volume of the sausage
Brush it with the mustard leaving an edge of about an inch on all sides
Cover the mustard with a layer of leek, put the sausage on top and roll the dough around sausage
With the seam side down, close/pinch both extremities
Cut a few decorative shapes into the excess dough and arrange them on the roll as you like
Briefly whisk the egg and brush the surface of roll and put it on a baking pan
Into the oven for about 25-30 minutes or until the pastry dough is golden and fully cooked
Let cool for about 10 minutes before slicing with a serrated/bread knife
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