Nduja & Manchego Sausage Roll Recipe
Smoked Tomato Ketchup
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Ingredients
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Sausage Roll
Smoked Tomato Ketchup
Method
Sausage Roll
- 1
- 2
Combine meats and seasonings
In a large bowl, place the pork mince and add the cooled onion-garlic mixture. Add the nduja, Dijon mustard, fresh thyme leaves, chopped parsley (reserve a little for finishing), fine sea salt and freshly ground black pepper. Grate or finely dice the Manchego and add about three-quarters (roughly 110 g) into the bowl, reserving the rest for sprinkling before rolling. Mix thoroughly with your hands or a spatula until evenly combined. If the mixture feels too loose to hold a shape, sprinkle in the plain breadcrumbs and mix again. Taste a small amount by frying a teaspoon of the mixture in a pan and adjusting salt/pepper if needed.
- 3
Portion and shape
Preheat oven to 200°C (392°F). On a lightly floured surface, roll out the puff pastry into a rectangle approximately 30 x 40 cm (12 x 16 in). Divide the filling into two equal portions for two rolls (or keep whole for one large roll). Shape each portion into a log about 6 cm (2.5 in) in diameter and place down the center of each pastry rectangle, leaving a 1.5–2 cm border at the long edges.
- 4
Assemble
Brush one long edge of the pastry with beaten egg wash (1 egg + 1 tsp cold water). Fold the other long edge over the filling and press to seal. Tuck ends under and place seam-side down on a baking sheet lined with parchment. Lightly score the top of each roll with a sharp knife for steam vents and decorative slashes. Brush the top with more egg wash and sprinkle the reserved grated Manchego over the top, pressing lightly so it adheres.
- 5
Bake
Place the rolls in the preheated oven. Bake at 200°C (392°F) for 25–30 minutes, or until the pastry is golden brown and cooked through and the internal temperature of the filling reaches 70°C (160°F). If the top browns too quickly, cover loosely with foil for the final 5–10 minutes. Remove from oven and rest for 10 minutes before slicing.
- 6
Smoked Tomato Ketchup
- 7
Sweat aromatics
Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the chopped onion and cook gently until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 8
Add tomatoes and seasonings
Stir in the tomato paste and cook for 1 minute to deepen flavor. Add the canned whole tomatoes (crush them with your hands or a spoon as you add), dark brown sugar, apple cider vinegar, smoked paprika, chopped chipotle, salt and black pepper. Bring to a gentle simmer.
- 9
Simmer
Simmer uncovered over low heat for 25–30 minutes, stirring occasionally, until thickened and slightly reduced. If the mixture becomes too thick, add up to 60 ml water to reach a ketchup-like consistency.
- 10
Blend and strain
Remove from heat and let cool slightly. Use an immersion blender or transfer to a blender and puree until very smooth. For a silkier ketchup, pass through a fine-mesh sieve into a clean saucepan or bowl, using the back of a spoon to press it through.
- 11
Adjust and finish
Taste and adjust seasoning — add more vinegar for brightness, sugar for sweetness, or smoked paprika/chipotle for more smokiness. If you want a deeper smoky note, add a tiny pinch (1/8 tsp) extra smoked paprika. Warm gently if needed.
- 12
Store
Cool completely, then transfer to a sterilized jar. Keeps in the refrigerator for up to 2 weeks. Bring to room temperature before serving alongside the sausage rolls.