Good luck!
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.
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."We have had about 30 goes now, with trial and error. It's best served warm but it's amazing cold. It's been a labour of love. We didn't want to go too far from a sausage roll so it's still pork, with sage and onion, but the pork belly has been slow-cooked for 12 hours.
The pub went through a series of heats to make it to the final at the Red Lion in Barnes, which created the annual contest in 2013. This year marks the return after a three-year hiatus due to the pandemic.
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