Can Charlie do a double and win The Sausage Roll Off 2018?

Charlie Hodson has entered the national sausage roll competition. Pictured with Paralympic swimmer J

Charlie Hodson has entered the national sausage roll competition. Pictured with Paralympic swimmer Jessica-Jane Applegate and Jamie Archer from Archer's Butchers. Picture: ANTONY KELLY - Credit: Archant

Chef and Porkstock patron Charlie Hodson will represent Norfolk at a national sausage roll competition next week.

Charlie Hodson has entered the national sausage roll competition. Picture: ANTONY KELLY

Charlie Hodson has entered the national sausage roll competition. Picture: ANTONY KELLY - Credit: Archant

Last year he brought the bacon (well, OK, a sausage roll trophy) home to Norfolk, winning the Sausage Roll Off competition at The Red Lion in Barnes with The Nelson.

And now Charlie Hodson, Porkstock patron and executive chef at The Fur and Feather in Woodbastwick, is throwing everything but the kitchen sink at his 2018 entry, with judges due to sample sausage rolls from across the UK in London next Wednesday (January 24).

The Jess, is a tribute to Norfolk-based Paralympic swimmer Jessica-Jane Applegate, and the recipe has been devised by Charlie, Jess and Jamie Archer of Norwich's Archer's Butchers, which supplies the meat for the rolls, and has been a staunch supporter of Charlie throughout the competition.

'The thought behind the sausage roll is that it's a tribute to Jess and her winning victories on the water, and it's also to raise awareness for her. She lost all her funding for Tokyo for the 2020 Paralympics so we're backing her as a community,' says Charlie.

The chef sampled his 2018 entry, which has a flavour he describes as 'fruity, sweet and unusual', at the Hughes Electrical show last year, but says the make-up of the savoury snack is top secret. All he will tell us is it includes Candi's Chutney and pork from Tim Allen. In fact, all the ingredients are sourced from Norfolk.

Last year Charlie faced around 20 other chefs in the competition at the Red Lion's cookery theatre, where each competitor was required to cook their entry from scratch on site, with the first heat at 4pm, and awards given at 11pm that evening by judges including Dan Doherty and Pierre Koffmann.

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The format is much the same this year, and Charlie's looking forward to being supported on the day by 20 colleagues and friends, including folk from Woodfordes, Archer's and Porkstock.

'I think The Jess is much better than The Nelson and I'd love to win,' adds Charlie, 'but we're going there to have a laugh really. If it brings awareness for Jess and wins at the same time it's amazing.'

After the competition the sausage rolls will be on sale at Archers, The Fur and Feather and Walsingham Farm Shop.

If you haven't been able to try last year's winning sausage roll yet, follow Charlie's recipe at home this weekend.

The Nelson sausage roll

(serves 6)

Ingredients:

3/4kg pork sausagemeat

1tsp rapeseed oil

285g fresh blood black pudding from Fruit Pig Company

Couple of strands of Norfolk Saffron broken down in a drop of water

15ml Wild Knight English Vodka

Pinch sea salt

500g puff pastry

1 beaten egg for egg wash

Flour for rolling

Method

Combine all the ingredients except the egg and pastry in a bowl.

Roll out the pastry on a floured surface into a 3mm thick rectangle shape.

Lay the sausagemeat evenly along the centre of the pastry horizontally.

Fold the excess pastry from one side over the top to cover, and trim the sealing edge, leaving about 1cm overhang. Crimp and cut into six pieces.

Glaze with the egg wash and bake in a fan oven at 170C for 20 to 30 minutes until golden.

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