Mexican Sausage Roll with Bread Pastry

Ingredients

• 6 slices of Allinson’s Champion Wholemeal
• 200g pork sausage meat, removed from skins
• 1 tsp of cider vinegar or lime juice
• Large fistful of very finely chopped fresh coriander
• 1 1⁄2 tsp smoked paprika
• 1⁄2 tsp ground cumin
• 1⁄2 tsp dried oregano
• 1⁄4 tsp 70% Cocoa powder
• 1⁄2 tsp of ground black pepper
• 1 tsp of green chilli sauce (optional)
• Lime wedges
• Soft butter

Method

1. Turn the oven onto 200C (180C fan).
2. Put the sausage meat in a bowl and add all the other ingredients, except the bread and butter.
3. Mix together well and put to one side.
4. Take six pieces of the bread without their crusts and butter each slice on both sides.
5. Divide the sausage mix into six equal parts and form into a small sausage shape once again.
6. Laying the sausage meat along the shorter side of the end of the slice, roll it over until the two sides meet. They do not need to be pinched together or overlap, but simply need to meet.
7. Give all a gentle stabilising press and lay the roll seam side down on a tray.
8. When all six are in, sprinkle the tops with a little extra smoked paprika
9. Roast in the oven for 8-10 minutes or until crisp all over and serve with little lime wedges and more chilli sauce.
10. Top tip: Never throw away your crusts! Chop leftover crusts up into 1cm squares and bake, before storing as croutons or leave to dry out to make breadcrumbs.