The humble sausage roll, pimped up by a Nottinghamshire pub chef, has made it into the final of an iconic national competition. The Great Sausage Roll Off celebrates the popular snack taken to a whole new level by chefs, food writers and caterers from across the country.
Dan Coles, head chef at The Nelson in Burton Joyce, is hoping to impress the judges with his twist on the meaty pastry staple. He has combined a traditional filling of pork sausage meat, flavoured with sage and onion, and slow-cooked pork belly within flaky golden pastry. Hot out of the oven, it is glazed with warm crab apple jelly, using fruit given to the pub by a local customer.
The sticky jelly acts as a glue for shards of crushed home-made pork scratchings for added crunch. John Molnar, who owns the pub, in Chestnut Grove, said: "I helped... as in eating them.
