Directions

1. Finely chop onions and garlic and sauté in a pan with salt until golden brown

2. Pour in your IPA and mix until well combined.

3. In a large mixing bowl, combine this mixture with jerk spice, breadcrumbs, sausage meat and lamb mince.
4. Use your hands to combine ingredients, before placing them in a piping bag.
5. Roll out your pastry sheet onto a flat surface and pipe the mixture in a line along the middle.
6. Fold the pastry over until it fully covers the meat mixture.
7. Press along where the pastry meets to seal the roll, and trim half the excess pastry.
8. Place in the fridge for 10 minutes.
9. Next, whisk egg yolks together to make your egg wash.
10. Take your sausage roll out the fridge and use a fork to press lines into your excess pastry.

11. Brush the pastry with the egg wash until fully covered, before placing in the oven.

12. Bake pastry until golden brown, and leave on a rack to cool.

13. Once cool, cut your pastry into rolls, about 2 inches thick.

14. Serve alongside our Scotch Bonnet Chilli Jam!