Tom Kerridge's sausage roll recipe is so 'intensely flavoured' they don't need a dip

Celebrity chef has shared an ingenious sausage roll recipe guaranteed to excite your taste buds so much you won't even think about reaching for the dip.

As party season rolls around, everyone's looking for standout canapés and snacks to wow their guests, and Tom Kerridge's homecooked could just be the showstopper you're searching for.

It's a sure fire way to impress over shop-bought alternatives, with his mini pork sausage rolls packing a punch thanks to the addition of 'nduja, an Italian spicy spreadable pork salami, and tangy pickled onions, delivering these bite-sized wonders such vibrant flavours they stand deliciously on their own.

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Tom states: "These low-effort sausage rolls are next-level party food – your mates won't believe they're homemade. 'Nduja adds spiciness to the filling and the pickled onions give little sharp bursts of acidity with every bite. They're so intensely flavoured, they don't even need a dip."

The folks over at have put the recipe, featured in Tom's Pub Kitchen: The Ultimate Modern Brit Kitchen Bible, to the test and found it surprisingly simple to make. If you fancy giving it a go, here’s what you’ll need:.

When whipping up Tom Kerridge's mouth-watering mini pork sausage rolls, start by throwing together pickled onions, 'nduja, sausage meat, breadcrumbs, and cheese into a sizeable bowl, add a pinch of salt and pepper to taste, then mix thoroughly with your hands.

Next, unroll the puff pastry and slice it in half lengthways to form two 12cm x 34cm rectangles. Transfer the sausage filling into a large disposable piping bag and snip off the tip to create a hole about 3cm in diameter.

Then, pipe half of the filling down the centre of one pastry rectangle. Dab the pastry edges with some of the beaten egg and fold both sides over the filling, overlapping them slightly to secure.

Repeat this process with the other piece of pastry and remaining filling. Place both sausage rolls in the freezer to firm up while you preheat the oven to 180C fan/gas 6 and line a baking tray with parchment paper.

Before baking your rolls, trim the ends with a sharp knife and cut them into six equal-sized pieces. Position them seam-down on the baking tray, brush with the leftover egg and sprinkle with fennel seeds. Bake for 30 minutes or until they turn golden brown and allow to cool before sharing with mates, or savouring solo.