Cocoe’s Sausage Rolls made with Scotts Field Pork

Cocoes Sausage Rolls made with Scotts Field Pork

A few years ago now I was approached by Vanessa Scott of Strattons, the award winning boutique hotel based in Swaffham, to contribute a recipe to a cookbook she was compiling with fellow Norfolk cook Mary Kemp to raise money for Marie Curie. At the time my famed lack of cookery skills had not reached her! We came to an amicable agreement that I would give a donation & she would donate the recipe for Cocoes Sausage Rolls to the book which had since their inception always been made using Scotts Field Pork.

We were not alone. Food producers, chefs & enthusiasts from all over the county came together to contribute to ‘Everything Stops for Tea’ which raised an amazing £110,000 for Marie Curie, all of which stayed in Norfolk. For those of you who might be interested it can still be sourced through second hand book sites such as Abes Books by following the link.

Cocoes Sausage roll was described by the comedian Al Murray as the best sausage roll he had ever eaten.

Vanessa & her team at Strattons have kindly agreed to allow me to share the recipe with you:-

Sausage rolls with roasted vegetables – makes 10


450g butternut squash, peeled

and chopped into 5mm dice

225g shallots, finely sliced

1 tsp smoked paprika

2 tsp caraway seeds

1 tbsp rapeseed oil

Salt and freshly ground pepper

225g carrots, grated

4 garlic cloves, finely chopped

2 tbsp sage, chopped

900g rare-breed or good quality

pork sausagemeat

250g all-butter puff pastry

1 egg, beaten

1 tsp sesame seeds

1 tsp poppy seeds


Preheat the oven to 180°C/fan 160°C/gas 4.

Place the butternut squash and sliced shallots in a deep roasting pan with the paprika, caraway and oil. Season well and roast, uncovered, for 20 minutes, turning with a slice halfway through cooking. Remove from the oven and allow to cool while preparing the meat mix.

Turn the oven up to 200°C/fan 180°C/gas 6.

In a large bowl mix the carrots, garlic and sage with the sausagemeat. Add the roasted butternut squash and shallots and mix well with your hands until the ingredients are well combined.

Roll out the pastry to a long rectangle approximately 80x20cm. Shape the sausagemeat mix into an 80cm long sausage. Place the sausage in the middle of the pastry and egg wash the long sides. Wrap one side of the pastry around the sausage and press it in place with your hands; fold the other side over and seal.

Turn the sausage over and shape with your hands to make it even. Cut into 10 sausage rolls. Make several slashes with a knife across each roll to allow steam to escape while cooking and for the pastry to cook crisply. Brush with the egg wash and sprinkle with the sesame and poppy seeds. Place on a large baking sheet.

Bake the sausage rolls in the hot oven for 30 minutes until crisp and golden.

Best eaten when still warm.