Recipe of the Season: Michael’s beef and horseradish sausage roll

April 26, 2023 | Foodie bites | 4 minute read

It’s Great British Beef Week this week, and The Victoria’s Head Chef, Michael Chamberlain, is sharing his recipe for creating delicious beef and horseradish sausage rolls served with slaw and dijonnaise. You can scroll straight down to the recipe, but first, we’re taking a look at why eating British beef is particularly brilliant.

The benefits of Holkham beef

The beef that Michael and the team serve at The Victoria is all from Holkham. In fact, our herd graze the marshes just opposite The Vic in the Holkham National Nature Reserve (NNR)!

Large-scale cattle farming is often cited as particularly bad environmentally due in part to deforestation to make room for the cows and for the soya crops needed to feed them.

But Holkham beef is different. Our free range herds graze the marshes, and are fed on silage and Holkham-grown beans rather than soya. In fact, we use the cattle as lawn mowers! They graze the marshland grasses to the perfect length to suit the wading birds we love to see on the NNR.

In the winter, when it’s too cold for the cows to stay outside, they move into the cattle sheds in Wells. The barley straw they excrete onto is later transferred onto the farm’s fields, reducing the need for artificial fertilisers – one of the biggest sources of carbon emissions.

We then use a local abattoir run by Arthur Howells, based in Wells.

So when you eat Holkham beef, you know you can enjoy maximum taste, with minimum food miles. This is some of the most sustainable beef you’ll find!

How to make Michael’s beef and horseradish sausage roll, with slaw and dijonnaise

Ingredients

For the sausage roll:

• 1.25kg of minced beef, minced finely
• 4 teaspoons onion powder
• 3 teaspoons garlic powder
• 60g horseradish sauce
• Small handful freshly chopped herbs
• 6g salt
• 6g pepper
• Puff pastry
• Egg yolk

For the slaw:

• Kohlrabi matchsticks
• Beetroot matchsticks
• Shallots finely sliced length ways
• Mustard dressing

For the dijonnaise:

• 60g good quality Dijon mustard
• 250g mayonnaise

Making your beef sausage rolls

Mix the beef mince, horseradish sauce, onion and garlic powders, herbs and seasoning using an electric mixer until well mixed, then place into piping bags.

Place two sheets of cling film on top of each other. Rub with a tea towel to remove air.

Using the fourth largest piping ring, pipe your mixture into large sausages as long as your roll of cling film. Roll tightly in the cling film and refrigerate.

Place your puff pastry onto baking parchment. Leaving your sausage in the cling film, measure your pastry’s length and width ensuring that it will cover the sausage tightly and leave a lip of about 1cm.

Once you’re happy with the pastry’s size, remove the sausage from the cling film and place onto the pastry. Brush one edge of your pastry with egg yolk, and roll over the sausage, pressing the edge down. Place this onto a piece of baking parchment.

Cut a slightly narrower piece of pastry and use a lattice cutter to create the pattern. Gently pull it away from the leftover pastry and lay over the sausage. Roll and tuck the pastry under the back and into the groove, then brush again with egg yolk.

Place onto a hot tray and roast at 185°c for 20 minutes. Insert a probe thermometer to ensure your sausages are cooked to 70°c, then remove from the oven and allow to cool.

Cut your rolls into 5cm lengths and keep them refrigerated until required.

Ready to eat?

To serve, place your sausage roll into the oven on a stainless steel tray for approximately 8 minutes. While they cook, mix your kohlrabi, beetroot and shallot matchsticks with some mustard dressing.

Place a streak of dijonnaise onto a plate with a small pile of the slaw. Place the sausage roll on top.

Tuck in and enjoy!

Let us know if you give these sausage rolls ago by sending us a message or tagging us in your photos on Instagram or Facebook.