Sylvia’s sausage and leek roly-poly

• For the Suet Pastry:

  • 450g (1lb) self-raising flour

  • 225g (8oz) shredded beef suet

  • A good pinch of salt and pepper

  • Cold water, to mix

• For the filling:

  • 450g (1lb) good quality sausage meat

  • 2 leeks, thinly sliced

  • Dried mixed herbs (optional)

  • Salt and freshly ground black pepper

• For the onion gravy:

  • 2 tablespoon beef dripping or oil

  • 3 onions, skinned and thinly sliced

  • 1 tablespoon plain flour

  • 425ml (15fl oz) good beef or chicken stock

Preheat the oven to 180C (350F, Gas 4). Mix together the flour, suet and seasoning in a bowl. Add just enough water to make a soft dough. Knead lightly and roll out to an oblong strip to about 0.5cm (in) thick.

Scatter the thinly sliced leeks and break up small pieces of sausage meat and dot evenly over the leeks, leaving a clear 1cm (in) border. Sprinkle on a little dried herbs if using. Season well with salt and pepper.

Damp the edges with a little water and roll up like a Swiss roll. The Roly-Poly can now be wrapped loosely, first in greaseproof paper followed by plenty of foil.

Carefully enclose the roll and fold the ends sealing well in preparation for being immersed in boiling water. Place in a deep roasting tin and carefully pour enough boiling water to cover barely half of the roll. (This acts as a steamer).

Bake in the oven for at least two hours. Make the gravy. Unwrap, the pudding slice and serve with the onion gravy and freshly picked purple sprouting broccoli.

To make the gravy

Melt the dripping or oil in a saucepan and add the onion. Stew gently in the fat until they are very soft but not brown. Stir in the flour and cook for a further two minutes. Then stirring all the time gradually add the stock and salt and pepper. Stir until the gravy boils and is the right consistency for you. Taste and adjust seasoning. Serve with the Sausage and Leek Roly-Poly.

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